2 pork tenderloins, about 2 1/2 lb. total
kosher salt, to taste, plus 2 tsp.
Freshly ground pepper, to taste, plus 1/4 tsp.
2 3/4 lb. sweet potatoes, peeled and cut into 1/8-inch-thick half-moons
1/4 cup canola oil
1 Tbs. minced garlic
1/2 cup jalapeño-peach barbecue sauce, plus more for serving
2 Tbs. finely chopped fresh cilantro