Servings: 4 servings 1x
Ingredients
- 1 ½ teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chipotle powder, optional (sub paprika or omit for less heat)
- 1–1 ½ lbs Yukon gold baby potatoes, sliced ~¼ inch thick
- 1 tablespoon avocado oil or olive oil, divided
- 1 lb asparagus, medium thickness, ends trimmed*
- 1 ¼ lb pork tenderloin
- 2 tablespoons mayonnaise
- 2 tablespoons whole grain mustard (may substitute dijon)
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine the chili powder, onion powder, garlic powder, salt, pepper, and chipotle powder (if using); set aside.
- Place the sliced potatoes on a large sheet pan. Drizzle ½ tablespoon oil and ½ teaspoon of the seasoning mix over the potatoes. Toss to coat and spread out in an even layer.
- Pat the pork tenderloin dry with a paper towel. Place it in the middle of the pan.
- Set aside ½ teaspoon of the seasoning mix for the asparagus. Rub the remaining seasoning over the pork tenderloin, coating all sides.
- Place the sheet pan in the oven and bake for 10 minutes.
- After 10 minutes, remove the sheet pan from the oven and use tongs or a spatula to toss the potatoes and make room on the sheet pan for the asparagus.*
- Add the asparagus to the pan. Drizzle the remaining ½ tablespoon oil and the reserved ½ teaspoon seasoning over the asparagus. Use the tongs to toss the asparagus until coated, then spread it out in an even layer.
- Return the pan to the oven and continue to bake until the pork reaches an internal temperature of 145°, 20 to 25 minutes more (check that the asparagus isn’t getting too browned, and remove it if it is.).
- Meanwhile, prepare the dipping sauce: In a small bowl, stir together the mayo and mustard until mixed.
- Slice the pork and serve it with the roasted vegetables and sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
*If the stalks of asparagus are very thin, add them to the sheet pan after 15 minutes, instead of after 10 minutes. Then roast everything for just 15 minutes more.
Nutrition Information
- Serving Size: 1/4 of the pork and veggies
- Calories: 374
- Fat: 15 g
- (Sat Fat: 3 g)
- Sodium: 540 mg
- Carbohydrate: 18 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 37 g
- Cholesterol: 92 mg