Southwest Pork Filet with Roasted Sweet Potatoes and Lime Crema

This Southwest-inspired pork filet recipe brings together juicy, spice-rubbed pork with a colorful medley of roasted sweet potatoes, bell pepper and red onion. A bright citrus sauce made with fresh orange and lime juice adds a tangy-sweet finish, while a cool, creamy lime crema balances the heat.

Perfect for a weeknight dinner that feels special, this dish is packed with flavor and texture. The pork is seared until golden, then roasted to perfection alongside the vegetables. Serve it all with a drizzle of tangy crema and extra lime wedges for a vibrant, satisfying meal.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel and slice onion into ½-inch-thick wedges. Halve, core and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
2. Toss sweet potato, onion and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend and a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, pat pork dry with paper towels; season all over with remaining Southwest Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
4. While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice and a pinch of lime zest. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste, juice from orange halves and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes. Remove pan from heat; stir in 1 tablespoon butter until melted and combined.
6. Slice pork crosswise. Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well. Adjust cooking time as needed; pork should reach an internal temperature of 145°F.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used for the crema.

How do I make this dish spicier?

Add a pinch of cayenne pepper to the spice blend or a chopped jalapeño to the vegetable mix.