Sheet Pan Smoky Chipotle-Glazed Pork Tenderloin with Charred Sweet Potato & Red Onion Wedges

“I wanted to showcase the versatility of a high-heat roast to create deep, smoky complexity using simple pantry staples. By glazing the pork with chipotle and honey, we achieve a beautiful lacquer that complements the natural sweetness of the roasted aromatics.” — Chef David

Prep Time: 20 minutes | Cook Time: 25–27 minutes| Total Time: 50 minutes | Serves: 4

Why This Recipe Works (Kitchen Basics at Play)

Garlic, Onion, Shallot — Which One and Why
In this recipe, garlic provides sharp aromatic depth, while red onion caramelizes into sweetness under high heat. This balance creates contrast against the smoky chipotle glaze.

Acid Is the Missing Ingredient
The lime juice in the crema lifts the richness of the pork and honey glaze. Without acid, this dish would taste flat. With it? Clean, bright, layered.

Ingredients

• 2 whole pork tenderloins (about 1 pound each), trimmed

• 2 large sweet potatoes, peeled and cut into 1-inch cubes

• 1 large red onion, cut into ½-inch wedges

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• 2 tablespoons smoked paprika

• 1 tablespoon chili powder

• 2 tablespoons honey

• 1 tablespoon chipotle peppers in adobo sauce, minced

• 1 teaspoon kosher salt

• ½ teaspoon cracked black pepper

• ½ cup sour cream

• 1 tablespoon lime juice

• ½ cup fresh cilantro, chopped

• ¼ cup toasted pepitas (pumpkin seeds)

• 1 lime, cut into wedges

Method

1. Preheat oven to 425°F. Lightly grease a large rimmed sheet pan.

2. In a small bowl, whisk honey, minced chipotle, 1 tablespoon olive oil, and half the garlic to create the glaze.

3. In a large bowl, toss sweet potatoes and red onion with remaining olive oil, remaining garlic, 1 tablespoon smoked paprika, salt, and pepper.

4. Spread vegetables evenly across the sheet pan, leaving space in the center.

5. Season pork generously with remaining smoked paprika and chili powder. Place in center of pan.

6. Roast for 15 minutes. Remove and brush pork liberally with glaze.

7. Return to oven and roast another 10–12 minutes, until pork reaches 145°F and vegetables are charred and tender.

8. While pork rests, stir sour cream, lime juice, and half the cilantro to create crema.

9. Slice pork into thick medallions. Serve with vegetables, drizzle with crema, and garnish with remaining cilantro, pepitas, and lime wedges.

Chef ‘s Tip

High heat is not just about speed — it’s about transformation. The sugars in the honey and sweet potatoes caramelize quickly at 425°F, creating those deep roasted edges that give this dish its complexity.

If your vegetables are steaming instead of browning, your oven likely wasn’t fully preheated or the pan was overcrowded.

Did You Know?

Pork tenderloin is one of the leanest cuts of pork, comparable in fat content to skinless chicken breast. When cooked properly to 145°F and rested, it stays incredibly juicy without needing heavy sauces.

Flavor Notes

This dish hits every major flavor note:

• Sweet from honey and roasted sweet potatoes

• Smoky heat from chipotle and paprika

• Savory depth from garlic and chili powder

• Bright acidity from lime

• Creamy balance from the sour cream crema

• Crunch from toasted pepitas

It’s smoky, slightly spicy, subtly sweet, and finished with freshness — layered but approachable.

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