Pimentón Pork Tenderloin
with Bell Pepper-Potato Hash & Creamy Lemon Herb Sauce
- Milk
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!
Ingredients
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
Lemon
1 unit
Green Herb Blend
1 clove
Garlic
4 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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).
• Pat pork* dry with paper towels; rub all over with a drizzle of olive oil, remaining spice mixture, salt, and pepper.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the smoky, spicy seasoning on the pork, while some found the hash deliciously flavorful 🍲.
- Ease of prep: Customers appreciated the simple one-pan cooking method, making this an easy weeknight meal.
- Suggestions: Consider cooking the pork for less time to keep it juicy; some preferred pan-searing for better texture.
- Portions: Several noted generous servings, with extra potatoes that made great leftovers for breakfast.
- Sauce: The creamy lemon herb sauce was a hit for most; a few found it bland or preferred it warm.
