• 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.

Cooking on barbecue:

Preheat barbecue to medium-high heat.

Cook the sweet potatoes with the garlic wrapped in foil and then purée.

Cook the loin filets for 15 to 17 minutes.