Grilled pork on sweet potato mash with fresh cilantro salad

20 mins of preparation + 20 cooking time 6 servings


  • 2 L (8 c.) of sweet potatoes, peeled and cubed
  • 3 cloves of garlic, coarsely chopped
  • 2 duBreton Mexican BBQ Pork Boneless Loin Filets
  • 30 mL (2 tbsp.) of butter
  • 125 mL (½ c.) of cucumber, julienned
  • 125 mL (½ c.) of fresh cilantro, coarsely chopped
  • 125 mL (½ c.) of fresh chopped parsley
  • 60 mL (¼ c.) of fresh chopped chives
  • 7 mL (½ tbsp.) of olive oil
  • Salt and fresh ground pepper


  1. Place the cubed sweet potatoes and garlic in a pot. Cover with water and add salt.
  2. Bring to a boil and cook for 20 minutes or until the potatoes are tender.
  3. Meanwhile, cook the loin filets according to the package directions. Let stand for at least 5 minutes before slicing.
  4. Drain the potatoes and purée using a potato masher. Stir in the butter and season to taste.
  5. In a bowl, mix the cucumber and herbs with olive oil and season to taste.
  6. Serve the sliced pork on the sweet potato mash and top with the herb salad.