Pork tenderloin with sweet potato hash is an easy but tasty meal.

I do the tenderloins direct, at 375, rubbed with Dizzy Dust and or Raging River Rub until they get to 145 internal. Slice about 1/4" and serve with apricot chipotle sauce.

For the sauce heat 1 jar apricot jam, 1 or 2 finely chopped chipotles in adobo sauce, 2 tablespoons of white vinegar and a little apple juice.

For the sweet potato hash dice (about 1/4-3/8") 2 large yams or sweet potatos. Saute 1 finely diced sweet onion and 1 chopped red bell pepper until tender, add 2 cloves crushed garlic, heat through and remove from pan. While onion mix is cooking blanch the potato until just starting to get soft. Add potato to oiled pan on medium/high heat flipping occasionally until browned. Add onion mixture back in, season with Raging River Rub, heat through and serve.

I usually serve this with string beans. The colors all together make a nice presentation and the flavors go real well together. If you don't have the Dizzy Pig Rubs (you should get them) you can adapt what you have I am sure.