This was a super easy meal that Gabe and I made over on Instagram after doing a fridge dive. We used what we had in the fridge and freezer and it turned out delicious. This one-pan meal comes together in 30 minutes and there is minimal prep required.
Happy cooking!
Chili Lime Pork Tenderloin
This is an easy recipe that comes together in under 30 minutes. The pork tenderloin is tender and moist and goes well with the roasted corn and bell pepper medley. We served this with smashed potatoes and topped it with a creamy cilantro jalapeno sauce
Servings 4
Calories 462kcal
Ingredients
- 1- 1 1/2 lb pork tenderloin
- 1 bag frozen corn, preferably roasted corn
- 1 bag frozen bell pepper medley
- 1 lbs red potatoes
- 1 TBSP orange juice
- 1 tsp chili lime seasoning i.e. Tajin seasoning
- 1 tsp granulated garlic
- 1/2 tsp pepper
- 1/2 tsp pepper
- 3-4 tbsp avocado oil, divided
Cilantro Jalapeno Cream Sauce
- 1 cup sour cream
- 2 large jalapenos, deveined and seeded
- 2 TBSP lime juice
- 3/4 cup cilantro
- 1 1/2 tsp granulated garlic
- 1 tsp salt
Instructions
- Preheat oven to 425 degrees. Preheat a large 12in cast iron or oven proof skillet over medium-high heat and add 1-2 TBSP avocado oil
- Add the orange juice, chili lime seasoning, granulated garlic, salt, and pepper to a bowl and mix into a paste. Spread the rub over the pork tenderloin
- Add the pork to the preheated pan and saute for 2-3 minutes per side until browned.
- Insert a meat thermometer and put in the oven until it reaches an internal temperature of 150 degrees. This usually cooks for 11-15 minutes depending on the size of your roast.
- While the meat cooks, poke holes in the potatoes and place in the microwave until they are fork tender and cooked through (flipping half way through). They will cook anywhere from 9-11 minutes depending on the size of your potatoes.
- Once the potatoes are cooked smash with the back of a spatula until they are about 1/2 in thick. Season with desired amount of salt, pepper, and granulated garlic.
- Once the pork has reached 150 degrees remove to a plate and let rest for at least 5 minutes. Place on the stove over medium high heat and scrape out all the brown bits.
- Add the potatoes in a single layer to the pan and cook undisturbed for 3 minutes. season the otherwise with desired amount of salt, pepper, and granulated garlic. Flip and cook and additional 2-3 minutes until browned and crispy. If your pan starts to dry out add more avocado oil.
- Remove the potatoes to a plate and add your frozen bell peppers. Cook for 1-2 minutes
- Add the frozen corn and cook for 3-5 minutes until vegetables are heated through. Spoon, out excess liquid. Season with desired amount of salt, pepper, granulated garlic, and chili lime seasoning.
- Serve meal with cilantro jalapeno cream sauce
Cilantro Jalapeno Cream Sauce
- Combine all ingredients in a blender and blend until smooth. Can also add all ingredients to a wide mouth mason jar and use an immersion blender.
Nutrition
Calories: 462kcal | Carbohydrates: 35g | Protein: 39g | Fat: 19g | Fiber: 3g | Sugar: 8g
Wow, you create such yummy food!
Thank Mama 🙂
Yumm!