Pork Tenderloin Sheet Pan Dinner with Orchard Salsa

Juicy pork with tender young asparagus and roasted potatoes. Gotta love these sheet pan dinners!

Ingredients:

2 pork tenderloins

3 tbsps plum sauce

1/2 - 1 tsp hot sauce

1 tsp fresh grated ginger

1/2 lb asparagus

1 tbsp olive oil

5 cups cubed mixed potatoes (white, yellow, sweet)

2 tbsps olive oil

1 tbsp apple cider vinegar

salt, pepper and thyme to taste

Orchard Salsa:

2 or 3 apples, cored and unpeeled

1/2 red bell pepper

1 small red onion

1/2 jalapeño, minced (optional)

3 limes

1 tbsp honey

cilantro (optional)

Chop the apples, red pepper and onion by hand if you like to see some chunks in your salsa. Or you could use a chopper to make it almost like an applesauce. Mince the jalapeño and chop the cilantro. Zest 1 lime and juice all 3 then combine everything and serve. Great with chips too!

Adapted from: Tupperware Orchard Salsa recipe

Mix the plum sauce, hot sauce and ginger together. Slather over pork and refrigerate for 5-6 hours.

When you're ready to cook oil a large pan. Then toss the asparagus with 1 tbsp oil and lay in the middle of the pan.

Cut the potato cubes small (about 1" or smaller, the sweet potato can be slightly larger) and toss with 2 tbsps oil. Distribute on either side of the asparagus.

Place the pork on top of the asparagus. Season the whole pan to taste with salt, pepper and thyme.

If you haven't already whipped up the salsa, do it now...

while your dinner cooks in a 450 F oven for 30-40 minutes.

Check the potatoes to make sure they're tender. The pork was done to medium with just a slight bit of pink in the middle.

Potatoes, asparagus and 1 tenderloin served 3.

With an extra tenderloin to freeze for a later date!