2 cups asparagus, woody ends snapped off and cut into 1 inch pieces
1 cup cherry or grape tomatoes
1 cup roasted red and yellow bell peppers
2 cloves garlic, minced
1/2 cup red onion, thinly sliced
Fresh squeezed lemon juice
4 tsp extra virgin olive oil
4 small to medium sweet potatoes
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Let's Make It
Combine the pork tenderloin with the next 7 ingredients in a large plastic bag and refrigerate for 3 hours.
Meanwhile, heat up the vegetable broth until steaming. Add the asparagus, cover, and simmer for about 5 minutes until tender in the center but still crisp. Set aside to cool.
Roast the tomatoes in the oven at 400 degrees F for about 10 minutes until they begin to deflate. Cut in half and add to the asparagus.
Toss the asparagus and tomatoes with bell peppers, garlic, onion, sea salt, pepper, basil, lemon juice, and extra virgin olive oil.
Preheat the oven to 450 degrees F and bake the sweet potatoes alongside the pork tenderloin and sliced oranges. After the meat has cooked for 3/4 of the time, brush on the orange marmalade and continue roasting until fully cooked. Set aside for 5 to 10 minutes to cool before slicing.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.