Grilled Pork & Sweet Potato Wedges with Spicy BBQ Mayo
Summer Grilling

Grilled Pork & Sweet Potato Wedges

with Spicy BBQ Mayo

35 MIN
4 Servings
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From the Test Kitchen

Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! This star of this vibrant dish is the irresistible combo of gochujang, mayo, and tangy BBQ sauce we’re drizzling on top of simply grilled pork. It's the perfect complement to sides of tender green beans and tomatoes dressed in our buttery herb spread, and sweet potato wedges.
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Grilled Pork & Sweet Potato Wedges with Spicy BBQ Mayo
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 lb Sweet Potatoes
  • ¾ lb Green Beans
  • ½ lb Grape Tomatoes
  • 1 Tbsp Gochujang
  • ½ cup Barbecue Sauce
  • 1 oz Garlic & Herb Spreadable Butter
  • ¼ cup Mayonnaise
  • 1 oz Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Remove the spreadable butter from the refrigerator to soften.Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat. Halve the tomatoes. Cut off and discard any stem ends from the green beans. In a separate bowl, combine the barbecue sauce, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Grill the sweet potatoes
2 Grill the sweet potatoes

Grill the seasoned sweet potatoes, turning occasionally, 12 to 14 minutes, or until charred and tender. Transfer to a plate.

Prepare the foil packet & grill the vegetables
3 Prepare the foil packet & grill the vegetables

Meanwhile, place a large piece of foil on a work surface. Place the halved tomatoes and green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the green beans are bright green and tender. Remove from the grill and carefully open the foil packet. Transfer to a large bowl; add the softened butter and season with salt and pepper. Toss until melted and combined.

Grill the pork
4 Grill the pork

Pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the grilled sweet potatoes and finished vegetables. Garnish the vegetables with the peppers. Top the pork with as much of the spicy BBQ mayo as you'd like; serve the rest on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Remove the spreadable butter from the refrigerator to soften.Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl; drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat. Halve the tomatoes. Cut off and discard any stem ends from the green beans. In a separate bowl, combine the barbecue sauce, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2 Grill the sweet potatoes

Grill the seasoned sweet potatoes, turning occasionally, 12 to 14 minutes, or until charred and tender. Transfer to a plate.

Grill the sweet potatoes
Prepare the foil packet & grill the vegetables
3 Prepare the foil packet & grill the vegetables

Meanwhile, place a large piece of foil on a work surface. Place the halved tomatoes and green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the green beans are bright green and tender. Remove from the grill and carefully open the foil packet. Transfer to a large bowl; add the softened butter and season with salt and pepper. Toss until melted and combined.

4 Grill the pork

Pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Grill the pork
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the grilled sweet potatoes and finished vegetables. Garnish the vegetables with the peppers. Top the pork with as much of the spicy BBQ mayo as you'd like; serve the rest on the side. Enjoy!

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