Citrusy Tex-Mex Pork Tenderloin

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  1 unit
• butter
  2 tbsp
• cooking oil
  2 tsp
• green bell pepper (sliced into strips)
  2 unit
• lime (zested and quartered)
  2 unit
• orange (halved)
  2 unit
• paper towels
• pepper
• pork tenderloin
  20 oz
• red onion (sliced into wedges)
  2 unit
• salt
• sour cream
  6 tbsp
• sweet potatoes (diced)
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potatoes into ½-inch pieces. Halve, peel, and slice red onion into ½-inch-thick wedges. Halve, core, and thinly slice green bell pepper into strips. Zest and quarter lime . Halve orange .

   sweet potatoes: 2 unit (diced), red onion: 2 unit (sliced into wedges), green bell pepper: 2 unit (sliced into strips), lime: 2 unit (zested and quartered), orange: 2 unit (halved)
2. 

   2

   Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of cooking 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 .

   cooking oil: 2 tsp, Southwest Spice Blend: 2 tbsp, salt, pepper
3. 

   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 tenderloin 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.

   paper towels, pork tenderloin: 20 oz
4. 

   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 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 6 tbsp
5. 

   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 butter until melted and combined.

   Tex-Mex paste: 1 unit, butter: 2 tbsp
6. 

   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°.**