I keep this recipe in my culinary pocket at all times because it is the simplest way to make a to-die-for dinner without a complicated or time-consuming marinade or sauce. Because this is essentially a two-ingredient recipe, good quality center-cut pork bacon is key. And wrapping is easy if you let the bacon come to room temperature so it sticks to itself as you wrap the tenderloin. Because you want the bacon to cook slowly and become crisp, you cook it indirectly over a medium-low heat and turn it halfway through the cooking time.
Prep the sweet potatoes: Peel and slice the potatoes into 1/2-inch thick slices. Brush lightly with olive oil. This is the key to the success of the recipe so don't eliminate the oil.
Tip: If you're making these for a crowd, put the potatoes in a re-sealable plastic bag, add the oil and massage to coat all surfaces. This is the easiest and fastest method.
Set your Spark to 450°F and oil the grill grates. Remove the pork tenderloins from the package and pat dry with paper towels. Beginning at one end of the tenderloin, wrap the bacon around it (mummy style), overlapping the ends of bacon with each new piece. Secure wherever necessary with toothpicks. Cover each tenderloin in bacon. Since the bacon provides both fat and seasoning, no other preparation is necessary.
Place the tenderloins directly on the cooking grate, seam-side/toothpick-side down. Make sure to place them in the center of the grill grates over the heat deflector plate.
Just before putting the sweet potatoes on the grill, season them liberally with salt. Place the rounds directly on the cooking grate around the perimeter of the pork tenderloins.
Grill everything for 20-25 minutes, turning once halfway through the cooking time if necessary, or until bacon is crisp and the pork registers 145-150°F on your Spark temperature probes.
Transfer the tenderloins to a carving board and let rest for 5 minutes. Remove the Sweet Potato Chips from the grill and sprinkle with salt. Cut each tenderloin in half and serve alongside the chips.