Preheat oven to 400 degrees F (200 degrees C).
Mince the Garlic (3 clove) and place half into a medium bowl. Set aside the other half. Zest and juice the Lime (2) into the bowl with the garlic. Zest a Lemon (1) into a small bowl, and set aside.
Remove half of the Fresh Cilantro (0.25 ounce) leaves from the stems, and discard stems. Set aside the whole leaves for garnish.
In the bowl with the garlic and lime, add Balsamic Vinegar (2 teaspoon), Honey (1 tablespoon), Ground Cumin (2 teaspoon), Worcestershire Sauce (1 tablespoon), Ground Black Pepper (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), and one tablespoon of oil. Whisk until thoroughly combined.
Cut the Baby Yukon Gold Potato (12 ounce) into half inch slices and place into another medium bowl. Drizzle Olive Oil (2 tablespoon) over the potatoes and season with Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and the remaining garlic.
Toss until well incorporated and place onto a sheet pan in a single even layer. Roast in the oven for 25 minutes. When done, press down on each potato gently with a fork to lightly smash.
Pat the Pork Tenderloin (1) dry with paper towels. Place it on another sheet pan and season with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) evenly over pork on all sides. Apply a generous coating of the glaze to the tenderloin with a spoon and roast ten minutes.
Remove pan from the oven and apply more glaze. Return the pan to the oven and roast for 10 more minutes.
Add more glaze once again and put back into the oven for the final 5 minutes of roasting. Remove from the oven, cover loosely with foil and let rest until plating.
While the pork is roasting, rinse and dry bowl used for potatoes. Add the Edamame (16 ounce) to the bowl and drizzle with Olive Oil (2 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and the lemon zest. Toss.
Spread the edamame onto another sheet pan and roast for ten minutes. Remove from oven and sprinkle with the Smoked Paprika (1/4 teaspoon).
Slice the tenderloin into half inch pieces. Divide the potatoes evenly between two plates in a line down the center. Fan out the pieces of tenderloin over the potatoes. Serve the edamame in a bowl on the side. Garnish with cilantro leaves.