Chile-Orange Glazed Pork Tenderloin

• 3 small sweet potatoes, cut into 1-inch wedges (about 1 1/2 pounds)
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 (1-pound) pork tenderloin
• 2 tablespoons all-fruit orange marmalade
• 2 teaspoons cider vinegar
• 2 teaspoons adobo sauce from 1 can chipotle chiles in adobo sauce

1. Position 2 oven racks in middle of oven. Preheat oven to 450u0b0.
2. Combine sweet potatoes, oil, salt, and pepper in a medium bowl; toss to coat. Arrange sweet potatoes on a foil-lined baking sheet coated with cooking spray. Bake at 450u0b0 on bottom rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
3. Place tenderloin on a foil-lined baking sheet coated with cooking spray. Combine marmalade, vinegar, and adobo sauce in a small bowl. Roast tenderloin at 450u0b0 on top rack of oven for 20 minutes. Turn broiler to high. Brush pork with half of marmalade mixture. Broil 5 minutes or until a thermometer registers 145u0b0. Remove from oven; let stand 5 minutes.
4. Slice pork crosswise into (1/2-inch-thick) slices. Spoon remaining marmalade mixture over top; serve with sweet potatoes.
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sweet potatoes, olive oil, kosher salt, freshly ground black pepper, cooking spray, pork tenderloin, allfruit orange marmalade, cider vinegar, adobo sauce from

Taken from www.myrecipes.com/recipe/chile-orange-glazed-pork-tenderloin (may not work)