1 Small can of chipotle peppers in adobo (use 2 Tbsp of the adobo sauce for marinade)
1 Tbsp olive oil
1 Tbsp maple syrup
2 tsp Clubhouse Chipotle Mango Seasoning
1/4 tsp each: onion powder garlic powder
Other Bowl Ingredients
4 c. sweet potatoes, roasted
2 c. broccoli florets
2 c. cauliflower florets
2 Tbsp olive oil
Salt & pepper
Green onion for garnish
Chipotle Mango Greek Yogurt Sauce
1 Ripe Mango, peeled and core removed
1/2 c. 2% plain Greek yogurt
2 Tbsp honey
1-2 Chipotle Peppers and ~1 tsp of adobo sauce (from the same can)
1 tsp Clubhouse Chipotle Mango Seasoning
A few Tbsp of water if needed (when blending)
Directions
Combine the pork and marinade ingredients for 1-24 hours.
Combine the sauce ingredients and blend well, transfer to a condiment container if available.
Preheat an oven to 400 degrees. In a large bowl mix the sweet potato cubes with some olive oil and transfer to a baking tray and bake for around 35-40 minutes. In a separate sheet pan, add the cauliflower and broccoli for the remaining ~15-20 minutes.
Grill the pork tenderloin over medium heat until it reaches a minimum internal temperature of around 150-155 degrees F. Remove from heat, rest for a few minutes. Thinly slice to serve.
Plate with the roasted veg mixture, sliced pork, and use the Greek yogurt sauce as desired. Garnish with green onion.
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