Preheat the oven to 425°F.

In a small bowl, combine the chili powder, onion powder, garlic powder, salt, pepper, and chipotle powder (if using); set aside.

Place the sliced potatoes on a large sheet pan. Drizzle ½ tablespoon oil and ½ teaspoon of the seasoning mix over the potatoes. Toss to coat and spread out in an even layer.

Pat the pork tenderloin dry with a paper towel. Place it in the middle of the pan.

Set aside ½ teaspoon of the seasoning mix for the asparagus. Rub the remaining seasoning over the pork tenderloin, coating all sides.

Place the sheet pan in the oven and bake for 10 minutes.

After 10 minutes, remove the sheet pan from the oven and use tongs or a spatula to toss the potatoes and make room on the sheet pan for the asparagus.*

Add the asparagus to the pan. Drizzle the remaining ½ tablespoon oil and the reserved ½ teaspoon seasoning over the asparagus. Use the tongs to toss the asparagus until coated, then spread it out in an even layer.

Return the pan to the oven and continue to bake until the pork reaches an internal temperature of 145°, 20 to 25 minutes more (check that the asparagus isn’t getting too browned, and remove it if it is.).

Meanwhile, prepare the dipping sauce: In a small bowl, stir together the mayo and mustard until mixed.

Slice the pork and serve it with the roasted vegetables and sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days.