1 (7.5 oz jar) hoisin sauce
2 tbsp. each honey and rice vinegar
4 scallions, finely chopped
2 lg sweet potatoes, cut into 1/2-strips
1 lb asparagus, trimmed
3 tsp. olive oil
1/4 tsp. salt
1 (1 lb) pork tenderloin

Place racks in oven to divide in thirds. Preheat oven to 500°F.

Line 2 rimmed baking pans with foil, spray with cooking spray. In bowl, whisk 1/3 cup hoisin sauce, honey, vinegar and scallions until blended. Reserve for serving. Place sweet potatoes on 1 baking sheet, asparagus on the other. Toss potatoes with 2 teaspoons oil. Toss asparagus with 1 teaspoon oil. Sprinkle both with salt.

Move potatoes to one side of pan. Place pork on same pan with potatoes. Brush with remaining Hoisin sauce. Roast pork and potatoes on top shelf of oven for 15 minutes. Remove pan from oven, and gently toss potatoes and turn pork. Return to oven, roast pork and potatoes on top shelf, asparagus on bottom shelf for 10 minutes. Slice pork and serve with Hoisin sauce.

Submitted by: Sherry Monfils