Yields 4 MetPro Servings
MetPro Serving Breakdown:
Protein = 2 (Basic: 30g protein)
Meal carbs = 2 (Basic: 30g meal carbs)
Veggie Carbs = 1 (Basic: 5g veggie carbs)
Fat = 0.5 (Basic: 7.5g fat)
- Cooking spray
- 1 tbsp tomato paste
- 2 tsp chopped chipotle chiles canned in adobo sauce
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lb pork tenderloin, trimmed
- 1 lb thick-cut asparagus spears, trimmed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 lb sweet potatoes peeled and cut into 1-in.-thick wedges (about 3 cups)
1.) Preheat oven to 425°F. Coat a 13 x 18-inch half sheet pan with cooking spray. Combine tomato paste, chipotle chiles, vinegar, half of the olive oil, and garlic in a large bowl. Place pork tenderloin in a bowl with marinade; toss to coat. Let stand for 15 minutes.
2.) Heat a large nonstick skillet over medium-high. Place pork in the pan, and cook, 4-5 minutes per side, until browned.
3.) Place asparagus in the center of the prepared sheet pan, avoiding overlap. Place seared pork on top of asparagus. Pour any leftover marinade over pork.
4.) Combine the rest of the olive oil, salt, pepper, and garlic powder in a large bowl. Add sweet potato wedges; toss to coat. Arrange sweet potatoes around pork and asparagus on a sheet pan, avoiding overlap.
5.) Bake at 425°F for 25-27 minutes, until meat thermometer inserted into thickest portion of pork registers 145°F.
6.) Transfer pork to a cutting board. Let rest 5 minutes before slicing. Serve with asparagus and sweet potatoes.