|
1. Preheat oven to 500 F.
2. Line 2 baking sheets with heavy-duty foil.
3. Place pork tenderloin on 1 baking sheet.
4. Place sweet potato wedges on second baking sheet.
5. Combine 3-tablespoons barbecue sauce and 1-tablespoon cilantro in small bowl. Brush mixture over tenderloin.
6. Drizzle sweet potatoes with vegetable oil.
7. Sprinkle sweet potatoes with chili powder.
8. Toss to coat.
9. Place pans in oven and roast 10 minutes.
10. Remove from oven, toss potatoes and turn pork.
11. Return pork and potatoes to oven.
12. Roast potatoes 8 minutes or until tender
13. Roast pork 15 minutes, or until done. Internal temperature should reach 155 F.
14. Remove pork to cutting board. While pork rests, combine diced pineapple, chopped red onion, remaining barbecue sauce, and remaining cilantro in a bowl.
15. Slice pork and top with pineapple sauce.
16. Serve with sweet potato wedges.
|
