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 and ground black pepper. Cover and microwave on high power 5 to 6 minutes to partially cook; stir once during cooking.
Meanwhile, season pork on all sides with 2 teaspoons each coarse ground 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 mixture in pan around pork.
Roast in oven 20 to 35 minutes, or until center of tenderloins reach an internal temperature of 150 degrees, and potatoes are tender and lightly browned. Remove from oven.
Move pork to a cutting surface; drizzle 1/4 cup raspberry sauce over pork; let stand 5 minutes. Scoop potatoes into a large bowl and stir. Heat remaining sauce briefly in microwave.
Slice pork thinly and serve with potatoes. Serve raspberry sauce on the side.
No Nutritional Information Available