Spiced Pork Tenderloin with Roasted Sweet Potatoes and Lime Crema

This pork tenderloin recipe brings together sweet and spicy flavors in a satisfying main dish. The pork is seasoned with a Southwest spice blend, seared and roasted until tender. Alongside, sweet potatoes, green bell pepper and red onion are roasted until caramelized, creating a colorful and hearty vegetable jumble.

A quick citrus sauce made with fresh orange and lime juice adds brightness, while a cool lime crema balances the heat. This meal is perfect for a weeknight dinner that feels special without too much fuss.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 (you’ll use the rest in the next step) 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 (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. Pork is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different protein instead of pork tenderloin?

Yes, chicken breast or boneless thighs can be substituted. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of Tex-Mex paste?

You can substitute with a mix of tomato paste and chili powder or your favorite hot sauce to taste.

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.