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Spicy Southwestern Spiced Pork Tenderloin

Spicy Southwestern Spiced Pork Tenderloin

with Pepper Potato Hash

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Peppers, onions, and pork are a perfect match for one another. This dish capitalizes on the classic pairing along with sumptuous roasted potatoes. Altogether, a perfect, bright and punchy dish!

Allergens:Egg/OeufSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

1 tsp

Chipotle Powder

1 tbsp

Southwest Spice Blend

113 g

Red Onion, sliced

160 g

Sweet Bell Pepper

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

7 g

Cilantro

6 g

Garlic

300 g

Red Potato

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat0 g
Saturated Fat45 g
Carbohydrate7 g
Sugar8 g
Dietary Fiber5 g
Protein43 g
Cholesterol129 mg
Sodium660 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter the potatoes.Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice on a parchment-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, until the potatoes are golden brown, 25-28 min.

2

Pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper. On a large plate, drizzle the pork all over with 1/2 tbsp oil (dbl for 4 ppl). Sprinkle over the chipotle and remaining Southwest Spice. Rub into the pork.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until all sides are golden-brown, 6-8 min. Remove the pan from heat, then transfer pork to another baking sheet. Roast in middle of oven until cooked through, 14-18 min.**

4

Peel, then mince garlic. Core, then cut the pepper into 1/4-inch strips. Roughly chop the cilantro. Stir together the mayo, cilantro, and 1/4 tsp garlic (dbl for 4ppl) in a small bowl. Season with salt and pepper. Set aside.

5

Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the peppers, onions and remaining garlic. Cook, stirring occasionally, until the peppers are tender-crisp, 5-6 min.

6

Slice the pork. Divide potatoes and pepper mixture between bowls. Top with the pork. Dollop over the cilantro mayo.