Smoky Chipotle BBQ Pork Tenderloin with Roasted Potato and Pepper Hash

Bring the smoky, sweet heat of a backyard barbecue to your kitchen any night of the week. This sheet pan dinner features tender pork tenderloin slathered in a chipotle-spiked BBQ sauce, roasted until sticky and juicy. It’s served over a colorful hash of tender potatoes, green pepper and red onion, tossed with fresh lime zest and cilantro.

The best part? Everything cooks on a single pan, making cleanup a breeze. With a drizzle of extra BBQ sauce and a sprinkle of cilantro, this meal delivers all the cookout vibes without ever lighting a grill.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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. 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 green pepper into similar-sized pieces.
3. In a small bowl, mix together 2 tablespoons of BBQ sauce, the chipotle powder and the sweet and smoky BBQ seasoning. Set aside.
4. Place the pork tenderloin on the prepared sheet pan. Rub it all over with the Dijon mustard, then brush with the chipotle BBQ mixture. Reserve any remaining sauce for later.
5. Toss the cubed potatoes, diced onion and green pepper with cooking oil, salt and black pepper. Spread them around the pork on the sheet pan in a single layer.
6. Roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and lightly browned.
7. While the pork rests, zest the lime and chop the cilantro. In a small bowl, combine the lime zest and half the cilantro.
8. Remove the sheet pan from the oven. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.
9. Toss the roasted vegetables with the lime-cilantro mixture. Slice the pork tenderloin into medallions.
10. Serve the pork over the vegetable hash. Drizzle with the remaining BBQ sauce and garnish with the rest of the cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or chops can be substituted, but adjust cooking time as needed.

What can I use instead of chipotle powder?

Smoked paprika mixed with a pinch of cayenne works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.