Sweet potatoes are so good for you that there's no reason not to add them to your meals year-round. Pair the sweet-tart-spicy flavors of cherry and jalapeño with pork tenderloin, a naturally lean cut of meat, and you've kicked your summer grilling repertoire up a notch.

Shopping tip: For testing, we used Naked Juice's Cherry Pomegranate Power, available in a 15.2-ounce bottle.

Cooking tips: An easy way to make a sauce without adding butter or cream is a reduction, which simply means to cook a liquid down by half its volume.

_ No need to peel the sweet potatoes, just scrub, trim blemishes and slice. Lengthwise slices may be more convenient to arrange on the grill grate.

GRILLED TENDERLOIN AND SWEET POTATOES WITH SPICY CHERRY SAUCE

1 cup cherry pomegranate juice

1/2 jalapeño pepper, seeded and minced

1 tablespoon red wine vinegar

1 1/2 teaspoons honey

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1/8 teaspoon crushed red pepper

3 teaspoons olive oil, divided

1 clove garlic, minced

1 (1-pound) pork tenderloin

4 small to medium sweet potatoes (about

1 1/2 pounds sweet potatoes), not peeled, cut lengthwise into slices about 1/2- to 3/4-inch thick

Combine juice and jalapeño in a small saucepan. Heat on high until mixture boils. Reduce heat to medium and cook, uncovered, about 15 minutes or until mixture reduces to about half its volume. Remove from heat.

Stir in vinegar, honey, half the salt and pepper, and the crushed red pepper. Measure out and reserve about 3 tablespoons juice mixture to serve at the table.

Combine 1/2 teaspoon olive oil with the remaining salt and pepper and the garlic. Brush oil mixture evenly over pork loin.

Place sweet potato slices in a zip-top bag and drizzle with remaining 2 1/2 teaspoons olive oil. Seal and toss gently to cover sweet potatoes evenly.

Preheat grill to medium-high heat or allow coals to burn down to white ash. Cook pork over direct heat about 17 to 20 minutes, turning to brown evenly, or until meat thermometer registers 155 degrees for medium doneness. Brush generously and frequently with cherry sauce during last 10-15 minutes of cooking.

Meanwhile, arrange sweet potato slices in a single layer on grate. Cook about 15 minutes or until crisp tender, turning to brown evenly. Brush with cherry sauce during last 5 to 10 minutes of cooking.

When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5 to 10 minutes. Slice pork crosswise and arrange on platter with sweet potatoes. Drizzle with reserved cherry sauce. Makes 4 servings.

Per serving: (3 ounces cooked pork, 1 sweet potato, about 6 ounces each, and about 2 1/2 tablespoons sauce): 340 calories (20 percent from fat), 8 grams total fat (2 grams saturated), 74 milligrams cholesterol, 41 grams carbohydrates, 26 grams protein, 214 milligrams sodium, 4 grams dietary fiber.

Recipe developed by professional home economists Kathryn Moore and Roxanne Wyss.

Jill Wendholt Silva is an award-winning food journalist and editor for the Kansas City Star. She is the author of the cookbook "Eating for Life" ($24.95, Kansas City Star Co.), featuring 100 recipes from her weekly column. Contact her at jsilva@kcstar.com.