Raspberry Chipotle Pork with Roasted Potatoes
2 pork tenderloins (1 1/2 to 2 pounds total)
2 medium red potatoes
1 medium gold or white potato, peeled if desired
1 sweet potato, peeled
1 8 ounce bottle raspberry chipotle sauce
2 medium shallots, sliced
4 cloves garlic, minced
2 tablespoons olive oil
Heat oven to 425 degrees. Cut potatoes into 1/2-inch cubes. Place in a
microwave-safe bowl; toss with oil and 1 teaspoon each coarse salt an
d ground black pepper. Cover and microwave on high power 5 to 6 minute
s to partially cook; stir once during cooking.
Meanwhile, season pork on all sides with 2 teaspoons each coarse groun
d salt and black pepper. Lay both down the center of a roasting pan or
large baking sheet. Pour 1/2 cup raspberry sauce evenly over pork.
Slice shallots and mince garlic; stir into potatoes. Arrange potato mi
xture in pan around pork.
Roast in oven 20 to 35 minutes, or until center of tenderloins reach a
n internal temperature of 150 degrees, and potatoes are tender and lig
htly browned. Remove from oven.
Move pork to a cutting surface; drizzle 1/4 cup raspberry sauce over p
ork; let stand 5 minutes. Scoop potatoes into a large bowl and stir. H
eat remaining sauce briefly in microwave.
Slice pork thinly and serve with potatoes. Serve raspberry sauce on th
No Nutritional Information Available