Spicy Southwestern Spiced Pork Tenderloin
with Pepper Potato Hash
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 winter dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 tsp
Chipotle Powder
1 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
113 g
Red Onion, sliced
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
7 g
Cilantro
2 unit(s)
Garlic, cloves
5 unit(s)
Red Potato
Not included in your delivery
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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 middle of 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.