2pork tenderloins (2 pounds total),
112 ounce bottleLawry's tequila lime marinade,
3medium sweet potatoes,
1red onion, sliced,
1orange, for juice and zest,
*salt and ground black pepper,
1Place pork in a 1-gallon sealable plastic bag. Add 1 cup marinade; seal bag and toss to coat. Set aside to marinate 30 minutes or marinate in refrigerator 60 minutes.
2Meanwhile, peel sweet potatoes; cut into 1/4-inch thick slices. Cut onion in half and then into 1/4-inch thick slices. Slice garlic very thinly.
3Zest orange peel with a fine grater; avoid the bitter white pith. Cut orange in half and squeeze for juice. Combine orange zest and juice in a second 1-gallon sealable plastic bag with remaining marinade; add potatoes, onion and garlic. Toss bag to coat and set aside.
4Heat oven to 450 degrees. Remove pork from marinade; place both tenderloins 1-inch apart in center of a large roasting pan. Arrange potatoes and onions around and in between tenderloins. Season pork and potatoes with salt and pepper.
5Roast in oven 40 to 50 minutes or until internal temperature in center of pork reaches 150 degrees. Remove pork to a cutting surface and let stand 10 minutes; stir potato mixture to combine with roasting juices. Carve pork into thin slices and serve with potatoes.
No Nutritional Information Available