Photo: Randy Mayor; Styling: Lindsey Lower
Add fresh green crunch to this meal with a side of quick skillet green beans. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces trimmed green beans, 1 tablespoon lower-sodium soy sauce, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; toss to coat. Sauté 5 minutes or until bright and crisp-tender.
Serves 4 (serving size: 3 ounces pork, 2 teaspoons sauce, and 1 cup potato wedges)
1. Position 2 oven racks in middle of oven. Preheat oven to 450°.
2. Combine sweet potatoes, oil, salt, and pepper in a medium bowl; toss to coat. Arrange sweet potatoes on a foil-lined baking sheet coated with cooking spray. Bake at 450° on bottom rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
3. Place tenderloin on a foil-lined baking sheet coated with cooking spray. Combine marmalade, vinegar, and adobo sauce in a small bowl. Roast tenderloin at 450° on top rack of oven for 20 minutes. Turn broiler to high. Brush pork with half of marmalade mixture. Broil 5 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes.
4. Slice pork crosswise into (1/2-inch-thick) slices. Spoon remaining marmalade mixture over top; serve with sweet potatoes.