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
Potatoes
1 unit
Red Onion
1 tablespoon
Fry Seasoning
4 tablespoon
Sour Cream
1 unit
Green Herb Blend
1 unit
Lemon
1 clove
Garlic
12 ounce
Pork Tenderloin
1 teaspoon
Hot Smoked Paprika
1 unit
Bell Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
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.
Reviews from our home cooks
This was a very easy but tasty meal. The pork was tender and well seasoned. The potatoes worked well with the mellow flavors of the baked onion and bell pepper. It was nice to have a quickly prepped one-pan meal.
Pimenton Pork Tenderloin was the best meal I've ever had from Hello Fresh. Plenty of spice and a great combination of flavors.
Tasty bell pepper - potato hash. Liked creamy lemon herb sauce with pork tenderloin. Substituted garlic pepper for Tuscan seasoning; paprika too strong for our taste.
Like many of the meals, this one had a delicious sauce to accompany the pork tenderloin. I love the way the meals encourage me to go that extra step with an easy-to-make delicious sauce to go with the protein and vegetables.
Enjoyed this meal very much. The red onion and red peppers made the meal very tasty. Loved the sauce for the pork tenderloin.
I loved the one-pan oven dish. The pork came out tender and the potato-red pepper-onion mix was very good.
Was leery of the baked tenderloin, but it was flavorful and tender. Hash turned out to be a delightful side. Would definitely make this one again
Cooking small pieces of pork tenderloin at 425 is too much - they over cook. It would be better to have a single, larger piece of pork that is then sliced when finished.
Very flavorful recipes, not too fussy to make. Good portion size.
Very good! The bell pepper-potato hash was different and tasty. Liked the lemon herb sauce, too.
