- 3 small sweet potatoes, cut into 1-inch wedges (about 1 1/2 pounds)
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 (1-pound) pork tenderloin
- 2 tablespoons all-fruit orange marmalade
- 2 teaspoons cider vinegar
- 2 teaspoons adobo sauce from 1 can chipotle chiles in adobo sauce
- calories 305
- fat 4.9 g
- satfat 1.1 g
- monofat 2.5 g
- polyfat 0.7 g
- protein 26 g
- carbohydrate 38 g
- fiber 5 g
- cholesterol 74 mg
- iron 2 mg
- sodium 301 mg
- calcium 58 mg
How to Make It
Position 2 oven racks in middle of oven. Preheat oven to 450°.
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.
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.
Slice pork crosswise into (1/2-inch-thick) slices. Spoon remaining marmalade mixture over top; serve with sweet potatoes.
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