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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


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

7 g


6 g


300 g

Red Potato

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon

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.


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.


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.**


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.


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.


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