Chile-Orange Glazed Pork Tenderloin

Name: Chile-Orange Glazed Pork Tenderloin
Ingredients: 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

9 ingredients

5 steps

Ingredients

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

Directions

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.
5

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