Citrusy Tex-Mex Pork Tenderloin
with Spiced Veggie Jumble & Lime Crema
- Milk
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!
Ingredients
1 unit
Sweet Potatoes
1 unit
Red Onion
1 unit
Green Bell Pepper
1 unit
Lime
1 unit
Orange
1 tablespoon
Southwest Spice Blend
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Tenderloin
1 unit
Tex-Mex Paste
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the citrusy Tex-Mex sauce, calling it "delicious" and "outstanding" with a perfect balance of tangy and spicy flavors 🌶️.
- Ease of prep: Several found it easy to make with clear instructions, though some noted longer prep time than expected.
- Suggestions: Consider adding rice or another starch; some found portions small and wanted more veggies, especially sweet potato.
- Leftovers: The pork stayed juicy and tender, with some enjoying it even more the next day.
- Texture: Customers raved about the "melt-in-your-mouth" tenderness of the pork when cooked properly.
- Veggie combo: Many were pleasantly surprised by the tasty roasted sweet potato, pepper, and onion mix.
Reviews from our home cooks
FINALLY!! Return to excellence! The veggie combo was a welcome change. Air fryer instructions would have been appreciated, but I figured it out on my own. The pork was a smallish portion but excellent quality. We really enjoyed the sparkle of lime in the creme and orange in tex mex. The leftover orange half was pretty when plated and added just a bite of citrus alongside. Well done.
Very tasty easy to make. Wonderful combination of spicy with the Tex-Mex blend with the citrusy orange & Lime paired perfectly with the sour cream with lime zest& juice, salt & pepper. Another fantastic meal
This was awesome! The bite of the lime crema, the mild spiciness of the sauce, the great combo of roasted veggies...everything about it came together in an explosion of different complementary flavors.
Great sauce for the pork. A little spicy so I'll cut back on the Tex-Mex paste next time. The pork cut was good and not fatty. It's one of the best pork roasts I've ever cooked, even if it didn't have the sauce.
The veggie combo was great! I used the seasonings with pork chops because HF left out the pork loin (sad face). It was good on pork chops, but I know it would have been fantastic on loin. Lime crema was really nice with it - good on veggies, too.
Seems like a weird pairing but man is it so delicious! I love the sourcream and Tex Mex mixed together on the pork. And drizzled over the veggies. So easy, too.
This meal is fabulous! Low calorie but it is all so good. Loved the pork tenderloin buy also the roasted veggies. On of my favorites so far.
Pork came out surprisingly tender. Liked the complementary flavors with sweetness of the roasted vegetables and the tangy and spiciness of the sauces.
My husband made this meal, so I didn't know what we were having until I sat down. It was really good! Now I see that it's called "tex-mex." I would have been disappointed if I picked a meal and thought it was going to be tex-mex, but got this instead. It's really good, but I imagine the person who developed this recipe has never been to a Mexican restaurant in Texas. The flavors were similar to tex-mex, but definitely a different category.
Sorry, but it had too much cumin in the tex-mex spice. We couldn't taste any of the other flavors bc the cumin overwhelmed everything else. We liked the saucy-ness and the veggie combo and the pork was nice and tender and juicy and we liked the level of spiciness. But the cumin ruined it for us. :(
