Pimentón Pork Tenderloin
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Pimentón Pork Tenderloin

Pimentón Pork Tenderloin

with Bell Pepper-Potato Hash & Creamy Lemon Herb Sauce

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty glorious. We’re talking smoky, spice-rubbed pork tenderloin and a crispy hash of roasted potatoes, bell pepper, and onion. To finish things off, everything's drizzled in a creamy, herby, lick-the-plate-worthy sauce. Talk about a dream come true!

Carb Smart
Sheet Pan
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Bell Pepper

1 unit

Red Onion

1 tablespoon

Fry Seasoning

1 teaspoon

Hot Smoked Paprika

12 ounce

Pork Tenderloin

1 unit


1 unit

Green Herb Blend

1 clove


4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate48 g
Sugar8 g
Dietary Fiber8 g
Protein38 g
Cholesterol135 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Paper Towel


Prep & Make Spice Mixture

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, core, and dice bell pepper into ½-inch pieces. Halve, peel, and cut half the onion into ½-inch-thick wedges (whole onion for 4). • In a small bowl, combine Fry Seasoning and paprika.

Roast Potatoes

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the spice mixture (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, spread potatoes across entire baking sheet.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Season Pork

• Pat pork* dry with paper towels; rub all over with a drizzle of olive oil, remaining spice mixture, salt, and pepper.

Roast Veggies & Pork

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss bell pepper and onion wedges on empty side with a drizzle of olive oil, salt, and pepper; place pork on same sheet. (For 4 servings, leave potatoes roasting; add veggies and pork to a second sheet and roast on middle rack.) • Return to top rack until pork is cooked through and potatoes and veggies are browned and tender, 20-25 minutes. • Transfer pork to a cutting board; let rest at least 5 minutes.

Make Sauce

• Meanwhile, finely chop chives and parsley. Peel and mince or grate garlic. Zest and quarter lemon. • In a second small bowl, combine sour cream, chives, parsley, a squeeze of lemon juice, a pinch of garlic, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt, pepper, and more lemon juice if desired.

Finish & Serve

• Toss together potatoes, bell pepper, and onion wedges on sheet; divide between plates. Slice pork crosswise, then arrange over bell pepper– potato hash. Drizzle everything with creamy lemon herb sauce. Serve with any remaining lemon wedges on the side.