Grilled Pork Tenderloin With Smoked Four-Onion Relish And Sweet Potato Cake

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James Beard


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2 cups applewood chips

1 white onion, trimmed and peeled

1 red onion, trimmed and peeled

2 cloves garlic, finely minced

4 scallions, trimmed and chopped

3 raw sweet potatoes, shredded

1 poblano chile, charred, peeled, and diced

1 Anaheim chile, charred, peeled, and diced

1/2 cup diced pancetta or bacon, fried until crispy

1 teaspoon olive oil

4 tomatillos, husks removed

1/3 bunch parsley

1 serrano chile

1 large garlic clove

2 tablespoons lime juice

1 tablespoon water

1 tablespoon canola oil

Salt to taste

1 1/2 pounds lean pork tenderloin

2 tablespoons olive oil

Salt and pepper to taste

1 pound fresh spinach leaves, washed thoroughly to remove the sand, and dried

1 tablespoon lime juice

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