Asian Pork Tenderloin and Horseradish Baked Potatoes

My husband and I enjoyed this the other night for dinner. We liked how the glaze on the tenderloin made a nice crust and the horseradish in the potatoes was very subtle. I'm sure we'll enjoy this meal again!
Asian Pork Tenderloin

2 pork tenderloins, 1 pound each

2 Tbls soy sauce

2 tsp dry sherry

1 1/2 tsp honey

3/4 tsp toasted sesame oil

1/2 tsp hot chili paste or crushed red pepper flakes

In a small bowl, stir together all ingredients minus the tenderloin. Preheat gas grill to medium high. Put the tenderloins on the preheated grill and cook for 4 minutes. Turn and brush with soy glaze. Cook an additional 4 minutes, turn again, and brush with glaze. At this point you will cook the tenderloin for another 4 minutes. Continue glazing the tenderloin until a nice crust forms. The meat should take approximately 13-15 minutes total of cooking time. The internal temperature should read 140 degrees. Once the correct temperature has been achieved, remove tenderloins from grill and let rest 5 minutes before slicing.

Horseradish Twice-Baked Potatoes

2 baking potatoes, scrubbed

3 Tbls unsalted butter, cut into pieces

3/4 cup whole milk or heavy cream, heated

2 Tbls prepared horseradish, drained

kosher salt and freshly ground black pepper

sour cream

chives

Bake potatoes until soft. Remove from oven, slice in half lengthwise. Remove flesh to a mixing bowl, reserving potato skins as you will put the flesh mixture back in to broil. Add butter, milk/cream, horseradish, salt and pepper to flesh. Mix until well combined and as smooth as you can get it. Add more milk/cream if mixture seems too dry. Pile flesh mixture back into skins, and broil on baking sheet 3-4 minutes or until tops are golden brown. Remove from oven, top with sour cream and chives.