- Cooking spray
- 1 tablespoon tomato paste
- 2 teaspoons chopped chipotle chiles canned in adobo sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 2 teaspoons honey
- 1 pound pork tenderloin, trimmed
- 1 pound thick-cut asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 pound sweet potatoes peeled and cut into 1-in.-thick wedges (about 3 cups)
- calories 320
- fat 9.5 g
- satfat 1.6 g
- monofat 5.6 g
- polyfat 1.8 g
- protein 28 g
- carbohydrate 31 g
- fiber 6 g
- sugars 10 g
- cholesterol 74 mg
- iron 4 mg
- sodium 406 mg
- calcium 64 mg
How to Make It
Preheat oven to 425°F.
Coat a 13 x 18-inch half sheet pan with cooking spray. Combine tomato paste, chipotle chiles, vinegar, canola oil, garlic, and honey in a large bowl. Place pork tenderloin in bowl with marinade; toss to coat. Let stand for 15 minutes.
Heat a large nonstick skillet over medium-high. Place pork in pan, and cook, 4-5 minutes per side, until browned.
Place asparagus in the center of prepared sheet pan, avoiding overlap. Place seared pork on top of asparagus. Pour any leftover marinade over pork.
Combine olive oil, salt, pepper, and garlic powder in a large bowl. Add sweet potato wedges; toss to coat. Arrange sweet potatoes around pork and asparagus on sheet pan, avoiding overlap.
Bake at 425°F for 25-27 minutes, until meat thermometer inserted into thickest portion of pork registers 145°F.
Transfer pork to a cutting board. Let rest 5 minutes before slicing. Serve with asparagus and sweet potatoes.