Southwest-Inspired Pork Tenderloin
with Pepper-Potato Hash- Egg
- Mustard
Peppers, onions and pork are a perfect match for one another. This dish adds to the classic pairing with sumptuous roasted potatoes. Altogether, a perfect, bright and punchy dish!
Ingredients
340 g
Pork Tenderloin
350 g
Red Potato
160 g
Sweet Bell Pepper
113 g
Yellow Potato
7 g
Cilantro
1 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Southwest Spice Blend
1 tsp
Chipotle Powder
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, 1 tbsp (2 tbsp) oil and half the Southwest Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven, until the potatoes are golden brown, 25-28 min.
Combine 1/2 tbsp (1 tbsp) oil, chipotle powder and remaining Southwest Spice Blend in a small bowl.Pat pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear, turning occasionally, until all sides are golden-brown, 3-4 min. Remove the pan from heat, then transfer pork to an unlined baking sheet. Spread chipotle mixture over top.Roast in the middle of the oven until cooked through, 14-18 min.**
Peel, then mince garlic.Core, then cut pepper into 1/4-inch strips.Halve, peel, then cut onion into 1/4-inch slices.Roughly chop cilantro.Stir together mayo, cilantro and 1/4 tsp (1/2 tsp) garlic in another small bowl. Season with salt and pepper. Set aside.
Heat the same pan (from step 3) over medium.When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.Cook, stirring occasionally, until peppers are tender-crisp, 5-6 min.Add garlic. Cook, stirring often, until fragrant, 30 sec.
When pork is done, transfer to a plate to rest, 3-5 min.Thinly slice pork.Divide potatoes and veggies between bowls. Top with pork. Drizzle with any pork resting juices. Dollop cilantro mayo over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pork tenderloin and its spice rub were well received, and the cilantro mayo paired nicely with the potatoes and vegetables.
- Ease of prep: Most reviewers found the recipe straightforward, though some noted the number of pans and steps adds up; consider using the barbecue to simplify cleanup.
- Suggestions: The chipotle powder can be quite intense — start with less and adjust to your taste to avoid overpowering the pork. Some reviewers added extra garlic, and one suggested swapping mayo for sour cream in the cilantro sauce for a tangier finish.
- Portions: Consider adding a bit more cilantro mayo, as some reviewers felt the sauce quantity was on the light side.
- Doneness: Including a target internal temperature for the pork would help ensure it stays juicy rather than drying out.
