Citrus-Spiced Pork with Roasted Sweet Potatoes and Lime Crema

This vibrant dish brings together tender pork cutlets, a zesty citrus sauce and a colorful medley of roasted vegetables. The sweet potatoes, bell pepper and red onion are tossed with Southwest spices and roasted until caramelized, while the pork is seared and finished in the oven for juicy perfection.

A bright sauce made with fresh orange and lime juice adds a tangy kick and the cool lime crema ties everything together. It’s a balanced, flavorful meal that’s as pleasing to the eye as it is to the palate.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all 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 (reserve the rest) and a big pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, pat pork cutlets 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 to rest.
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 the same pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (use all for 4 servings), 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 chicken instead of pork?

Yes, chicken cutlets work well in this recipe. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for Tex-Mex paste?

You can use a mix of tomato paste with a pinch of chili powder, cumin and smoked paprika as a substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.