| Prep Time | 20 minutes |
| Cook Time | 1 hours |
| Servings |
servings
|
Ingredients
- 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 or regular potatoes cut into 1-inch thick wedges
Ingredients
|
Instructions
- Preheat oven to 425°F. Line sheet pan with parchment paper or use non-stick 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 or until cooked through.
- Transfer pork to a cutting board. Let rest 5 minutes before slicing. Serve with asparagus and potatoes.
Recipe Notes
This recipe can easily be doubled utilizing two sheet pans.
Recipe adapted from Cooking Light.
Nutrition Facts
Sheet Pan BBQ Chipotle Pork Dinner
Amount Per Serving
Calories 339
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 2g
10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 74mg
25%
Sodium 203mg
8%
Potassium 1080mg
31%
Total Carbohydrates 33g
11%
Dietary Fiber 6g
24%
Sugars 11g
Protein 28g
56%
Vitamin A
341%
Vitamin C
20%
Calcium
7%
Iron
26%
* Percent Daily Values are based on a 2000 calorie diet.