Pork Tenderloin Sheet Pan with Sweet Potatoes

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the brown sugar with the chili powder, kosher salt, cinnamon, and garlic powder.
Reserve 2 tablespoons of the prepared spice rub for seasoning the pork tenderloins.
1/3 cup packed dark brown sugar, 2 teaspoons chili powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoons ground cinnamon, 1/2 teaspoons garlic powder or granulated garlic
Add the cubed sweet potatoes and red onions to the prepared spice rub in the mixing bowl.
2-3 large sweet potatoes, 1 medium red onion, cut into 1/2" wedges
Drizzle with the melted butter and gently toss well to coat well.
2 tablespoons unsalted butter, melted
Spread the seasoned vegetables out evenly over a large foil-lined or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast the vegetables for 10 minutes.
Meanwhile, using your finger tips, rub the reserved spice rub into the pork tenderloins on all sides.
2 pork tenderloins
Push sweet potatoes and onions to the sides of the sheet pan, then place the seasoned pork tenderloins into the center of the sheet pan, leaving some space between them.
Roast the tenderloins and vegetables for 20-22 minutes or until pork is 140-145 degrees F at center when tested with an instant-read meat thermometer probe, and sweet potatoes are tender when pierced with a fork.
Tent the pork tenderloins with foil and let them rest for 5 minutes before slicing them into medallions. Serve with the roasted vegetables on the side.