• The night before, heat oven to 425°. Toss potatoes with 1 tbsp of the oil, 1/8 tsp of the salt and 1/8 tsp of the pepper. Spread onto a rimmed baking sheet. In a small bowl, blend chipotle, 1 tsp of the adobo, the mayonnaise, 2 tsp of the mustard, 1 tsp of the oregano, 1/8 tsp of the salt and remaining 1/8 tsp pepper. Brush onto pork tenderloin on a rimmed baking sheet.

  • Roast potatoes at 425° for 35 minutes, stirring occasionally. Roast pork at 425° for 30 minutes, or until it registers 140° on an instant-read thermometer. Remove from oven and cover pork with foil. Cool both pork and potatoes and refrigerate overnight.

  • Meanwhile, whisk together vinegar, remaining 1 tbsp oil, 1/4 tsp salt, 1 tsp adobo, 1 tsp oregano and the honey. Wrap and store overnight.

  • At dinnertime, in a large bowl, toss together roasted potatoes, salad greens, diced pear and dressing. Divide among 4 bowls. Thinly slice pork and fan on top.

Nutrition Facts

427 calories; 13 g total fat; 93 mg cholesterol; 802 mg sodium. 43 g carbohydrates; 34 g protein;