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Nutrition Facts
Serving Size 238 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 400 mg 17%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 15 g
Protein 26 g
Vitamin A 50% Iron 10%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Raspberry Chipotle Pork with Roasted Potatoes
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 medium red potatoes, peeled and cut in 1/2-inch cubes
1 medium white potatoes, peeled and cut in 1/2-inch cubes
1 sweet potato, peeled and cut in 1/2-inch cubes
2 Tbsp extra virgin olive oil
1 Tsp sea salt
1 Tsp coarse ground black pepper
2 Lb pork tenderloins
8 Oz Robert's Reserve Raspberry Chipotle Sauce
2 medium shallots, peeled and sliced
4 H-E-B® Peeled Garlic, minced
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Instructions

1
Heat oven to 425°F.
2
Place all cubed potatoes in a microwave-safe bowl and toss with oil and 1/2 teaspoon each coarse sea salt and ground black pepper.
3
Cover and microwave on high power for 8 minutes. Stir every 2 minutes.
4
Meanwhile, season pork on all sides with remaining coarse ground salt and black pepper. Lay both down the center of roasting pan or large baking sheet.
5
Pour 1/2-cup raspberry sauce evenly over pork.
6
Stir shallots and garlic into potatoes and arrange potato mixture in pan around pork.
7
Roast in oven 15 to 30 minutes or until center of tenderloins reach an internal temperature of 150°F.
8
Move pork to a cutting surface and drizzle 1/4 cup raspberry sauce over pork. Let stand 5 minutes.
9
Scoop potatoes into a large bowl and stir.
10
Heat remaining sauce briefly in microwave.
11
Thinly slice pork and serve with potatoes and raspberry sauce on the side.

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