Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 4 (about 4 oz. pork, 4 oz. asparagus, and ¾ cup sweet potatoes)
Photo: Jamie Vespa

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

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.

Step 3

Heat a large nonstick skillet over medium-high. Place pork in pan, and cook, 4-5 minutes per side, until browned.

Step 4

Place asparagus in the center of prepared sheet pan, avoiding overlap. Place seared pork on top of asparagus. Pour any leftover marinade over pork.

Step 5

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.

Step 6

Bake at 425°F for 25-27 minutes, until meat thermometer inserted into thickest portion of pork registers 145°F.

Step 7

Transfer pork to a cutting board. Let rest 5 minutes before slicing. Serve with asparagus and sweet potatoes.