There’s something about the crisp air, smoky grill, and the smell of sweet maple glaze that makes fall dinners unforgettable.
When I first tried a Sweet Potato & Pork Tenderloin Grilled Dinner for Fall, it instantly became my go-to.
It’s hearty, packed with autumn flavor, and feels like comfort food without being heavy.
If you’re the kind of guy who loves firing up the grill when the leaves start falling, this one’s made for you.
Why This Sweet Potato & Pork Tenderloin Grilled Dinner Recipe Works
You know those recipes that just fit the season? This is one of them.
The pork tenderloin gets coated in a sticky maple-Dijon glaze that caramelizes perfectly over hot coals.
Meanwhile, sweet potatoes pick up that charred edge and turn creamy inside. Toss in apple slices for good measure – it’s like you grilled fall itself.
I’ve tried plenty of “grilled dinner” ideas, but most either lean too heavy on the meat or too bland with the sides.
Here, everything balances out. The pork is lean but flavorful, the sweet potatoes are filling, and the apples add that hit of tart-sweet freshness.
Ingredients Needed To Make Fall Centric Sweet Potato & Pork Tenderloin Grilled Dinner
(Serves 4 – but let’s be honest, dads usually go back for seconds.)
- 2 pork tenderloins (about 1 lb each)
- 3 large sweet potatoes, peeled and sliced into rounds
- 2 crisp apples (Honeycrisp or Gala work great), cored and cut into thick wedges
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 garlic cloves, minced OR Finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt
- Fresh thyme sprigs (optional, but adds aroma)
Instructions To Make Sweet Potato & Pork Tenderloin Grilled Dinner
Step 1: Prep the Marinade
Whisk together maple syrup, Dijon mustard, olive oil, garlic, paprika, cinnamon, salt, and pepper in a bowl.
That sticky-sweet, smoky base will coat the pork like a dream.
Pour half of it into a small jar (for glazing later).
Use the rest to coat your pork tenderloins. Let them marinate for at least 30 minutes – or overnight if you’ve got time.
(Dad tip: Stick the marinated pork in a zip-top bag. Less cleanup. More grilling time.)
Step 2: Fire Up the Grill
Set your grill for two-zone cooking. That means hot coals (or burners) on one side, cooler indirect heat on the other.
Pork tenderloin does best when it sears first, then finishes low and slow.
Step 3: Sweet Potato Rounds
Slice your sweet potatoes into ½-inch rounds.
Toss them in olive oil, salt, and a pinch of cinnamon.
Grill them directly over medium heat until they get nice grill marks, about 4 to 5 minutes per side. Move to indirect heat to keep warm.
Step 4: Pork Tenderloin
Place pork over direct heat to sear all sides (2 to 3 minutes each).
Move to indirect heat, cover, and let it cook until internal temp hits 145°F (use a thermometer – trust me, don’t wing it).
Brush on that reserved glaze in the last 5 minutes so it gets tacky and caramelized.
Step 5: Grilled Apples
Toss apple wedges on the grill for just 2 minutes per side. They’ll soften slightly and pick up a smoky-sweet flavor that pairs like magic with pork.
Serving Ideas
Lay down a bed of grilled sweet potato rounds, slice pork tenderloin into medallions, and fan out grilled apples alongside.
Drizzle extra glaze over everything and scatter fresh thyme sprigs on top.
Want to go full-dad mode? Serve with a cold beer or a glass of hard cider. That combo screams grilled dinner success.
Personal Note
I’ll be honest with you – the first time I tried grilling apples, I thought it was a waste of good fruit. But man, it changed the way I look at fall grilling. My son actually eats them faster than the pork. And when your kid asks for seconds of something that isn’t pizza? That’s a win.
Final Thoughts
Here’s the thing about a Sweet Potato & Pork Tenderloin Grilled Dinner for Fall: it’s more than just food.
It’s proof that grilling isn’t only for summer cookouts.
Fall brings its own flavors – smoky, sweet, earthy – and when you bring them together over fire, you’re teaching your family what real seasonal eating looks like.
The lesson? Don’t put that grill away when the weather cools. Keep it lit, keep it smoky, and keep building memories around the fire.
