Smoky Paprika Pork Tenderloin with Bell Pepper Potato Hash and Creamy Lemon Herb Sauce

If you’re looking for a dinner that feels special but doesn’t require hours in the kitchen, this smoky paprika pork tenderloin is exactly what you need. The pork is coated in a warm, smoky spice rub, then roasted alongside a crispy hash of potatoes, bell pepper and onion. It’s a complete meal on one pan, with minimal cleanup.

The real star might be the creamy lemon herb sauce-tangy, fresh and perfect for drizzling over everything. This recipe is simple enough for a busy weeknight but impressive enough to serve to guests. Let’s get cooking!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
2. Cut the potatoes into ½-inch cubes. Dice the red onion and bell pepper into similar-sized pieces. Mince the garlic clove.
3. On the prepared sheet pan, toss the potatoes, red onion, bell pepper and garlic with 2 teaspoons of olive oil, the fry seasoning and a pinch of salt and pepper. Spread into an even layer.
4. Season the pork tenderloin all over with the hot smoked paprika, salt and pepper. Rub with the remaining 2 teaspoons of olive oil.
5. Push the vegetables to the sides of the pan and place the pork tenderloin in the center. Roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and crispy.
6. While the pork roasts, make the sauce: In a small bowl, combine the sour cream, green herb blend (or chopped chives) and a squeeze of lemon juice (about 1 teaspoon). Stir until smooth. Season with salt and pepper to taste.
7. Remove the pan from the oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork alongside the potato hash, drizzled with the creamy lemon herb sauce.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time as needed. Use a meat thermometer to ensure doneness.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for the creamy sauce.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and skip the butter if used. The sauce can be made with a plant-based yogurt.