Preheat oven to 425°F. Coat a 13 x 18-inch half sheet pan with cooking spray. Combine tomato paste, chipotle chiles, vinegar, canola oil, garlic, and honey in a large bowl. Place pork tenderloin in bowl with marinade; toss to coat. Let stand for 15 minutes. Heat a large nonstick skillet over medium-high. Place pork in pan, and cook, 4-5 minutes per side, until browned. Place asparagus in the center of prepared sheet pan, avoiding overlap. Place seared pork on top of asparagus. Pour any leftover marinade over pork. Combine olive oil, salt, pepper, and garlic powder in a large bowl. Add sweet potato wedges; toss to coat. Arrange sweet potatoes around pork and asparagus on sheet pan, avoiding overlap. Bake at 425°F for 25-27 minutes, until meat thermometer inserted into thickest portion of pork registers 145°F. Transfer pork to a cutting board. Let rest 5 minutes before slicing. Serve with asparagus and sweet potatoes.