Citrusy Tex-Mex Chicken
with Spiced Veggie Jumble & Lime Crema
Juicy pork tenderloin loves a little something sweet, and sweetness pairs beautifully with a little spicy heat! Lucky you—tonight’s dinner has it all. Succulent pork is seasoned with our Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. Top the pork with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and drizzle your plate with cool, tangy lime crema just before serving. Cheers to perfect pairings!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Green Bell Pepper
Southwest Spice Blend
Not included in your delivery
• Adjust racks to top and middle positions and preheat oven to 425 degrees. 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.
• 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.
• 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.
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)
• 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.
• 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 TBSP butter (2 TBSP for 4) 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.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.