---
title: Citrusy Tex-Mex Pork Tenderloin
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/citrusy-tex-mex-pork-tenderloin-646bded106949ba3cc0e834e}
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk]
tags: [New, Spicy, Calorie Smart, Carb Smart]
rating: 4.5
rating_count: 2300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the citrusy Tex-Mex sauce, calling it delicious and outstanding with a perfect balance of tangy and spicy flavors
  - theme: Texture
    text: Customers raved about the melt-in-your-mouth tenderness of the pork when cooked properly
image: "data/recipes/citrusy-tex-mex-pork-tenderloin.jpg"
---
Wash and dry all produce. Dice @sweet potatoes{1%lb} into ½-inch pieces. Halve, peel, and slice @red onion{1%unit} into ½-inch-thick wedges. Halve, core, and thinly slice @green bell pepper{1%unit} into strips. Zest and quarter @lime{1%unit}. Halve @orange{1%unit}.

Toss sweet potatoes, onion, and bell pepper on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, half the @southwest spice blend{2%tbsp}, and a big pinch of @salt{1%tsp} and @black pepper{1%tsp}. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, pat @pork tenderloin{1%unit} dry with paper towels; season all over with remaining southwest spice blend, salt, and pepper. Heat a drizzle of cooking oil in a #large pan{} over medium heat. Add pork and sear, turning occasionally, until browned all over ~{6%minutes}. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. Roast pork on middle rack until cooked through ~{14%minutes}. Transfer to a cutting board.

While pork and veggies roast, in a #small bowl{}, combine @sour cream{¼%cup}, a squeeze of lime juice, and a pinch of lime zest. Add @water{2%tsp} 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

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{1%tbsp}, juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened ~{2%minutes}. Remove pan from heat; stir in @butter{1%tbsp} until melted and combined.

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.