Sheet Pan Chipotle BBQ Pork Tenderloin
with a Potato, Pepper, Onion & Cilantro Hash
This week, we’re bringing barbecue vibes indoors so you can enjoy the flavors of a cookout any day of the week, any time of year. Pork tenderloin is slathered with a smoky, chipotle-spiked BBQ sauce, then roasted until sticky and juicy. It’s all served over an easy hash of tender roasted potatoes, green pepper, and onion tossed with lime zest and cilantro. And, because we can never have enough barbecue, the pork’s drizzled with more of the sauce for good measure. Now that’s a dinner win.
Ingredients
12 ounce
Potatoes
4 tablespoon
BBQ Sauce
1 unit
Red Onion
1 teaspoon
Chipotle Powder
1 unit
Long Green Pepper
12 ounce
Pork Tenderloin
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Lime
2 teaspoon
Dijon Mustard
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve, peel, and cut half the onion (whole onion for 4) into ½-inch-thick wedges. Zest and quarter lime. Mince cilantro.
• Toss potatoes, green pepper, and onion wedges on one side of a baking sheet with a large drizzle of oil, salt, and pepper. TIP: For easy cleanup, line baking sheet with aluminum foil first. • Pat pork* dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat. Place on empty side of sheet. (For 4 servings, divide veggies and pork between two sheets; roast veggies on top rack and pork on middle rack.) • Roast on top rack for 15 minutes (everything will finish cooking in step 3).
• Meanwhile, in a small bowl, combine BBQ sauce, mustard, a squeeze of lime juice to taste, and chipotle powder to taste (start with ¼ tsp and add more if you like things spicy). • Once pork and veggies have roasted 15 minutes, remove sheet from oven (for 4 servings, leave veggies roasting). Spoon half the chipotle BBQ sauce (save the rest for serving) over pork. • Return to oven until glaze is tacky and pork is cooked through, 3-5 minutes. Transfer pork to a cutting board to rest. • While pork rests, continue roasting veggies until tender and lightly browned, 4-5 minutes more.
• Once veggies are done, carefully toss with lime zest and half the cilantro. • Thinly slice pork crosswise. • Divide veggie hash between plates and top with pork. Sprinkle with remaining cilantro. Drizzle with remaining chipotle BBQ sauce or serve on the side. Serve with any remaining lime wedges.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the smoky, spicy BBQ sauce; some found it too hot, so adjust chipotle to taste 🌶️.
- Ease of prep: Customers appreciated the simple one-pan cooking method, though some noted longer potato cooking times.
- Suggestions: Consider searing the pork first for better texture; add extra veggies like mushrooms or broccoli for more variety.
- Leftovers: The hash reheats well; some enjoyed it with eggs for breakfast the next day.
- Texture: Most found the pork tender and juicy, but a few reported it being dry or tough.
Reviews from our home cooks
I loved this recipe. Very easy to make and easy clean up. One pan/sheet recipe. The potato, onion, pepper, and cilantro hash was fabulous. Pork tenderloin was very tender and the Chipotle sauce was tasty. Another one that my husband loved. He would definitely have me do this recipe again.
The pork tenderloin was very tender and flavorful. Did not prepare this as a sheet pan meal. I grilled the tenderloin, quartered the potatoes, cubed the pepper and sliced the onion and grilled those as well. Used the barbecue sauce and the chipotle seasoning on the veggies and pork. It was delicious. Very high quality.
Really good - my first time preparing a pork tenderloin and it was tender and not at all dry. I did not add the chipotle spice and the BBQ had just enough kick to be flavorful without being "spicy".
The added chipotle pepper to the BBQ sauce was great and the hash finished it nicely. The time for me was a bit off but I use a meat thermometer to get the temp right and the fork test on the potatoes.
This was surprisingly delicious. I loved the seasoning for the pork and the bbq sauce recipe! I'd never had a "long green pepper" before either. It really added something to the potato hash, and worked perfectly with the pork.
The pork was so tender and perfectly spiced. I used a bit more of the chipotle pepper to make it a bit spicier. So good! The potatoes were great. Would have liked maybe a few more.
I was impressed with the pork. Nice big piece and very tender. The potatoes were excellent also. The instructions would have overcooked the bell pepper and red onion. I took them off much earlier than the instructions said to. I also need sour cream with my potatoes. I have that on hand. The barbecue sauce was excellent.
This was surprisingly easy and extra delicious! I'm not a huge fan of the lime juice in the BBQ sauce, but that's just because I'm from Memphis and very picky on sauce. Adding the chipotle powder gave it a nice warmth, though. This recipe is definitely a keeper.
Inadequate cook time for tenderloins. Following directions produces rare meat with tough fibers which is not acceptable. BBQ too spicy with chipotle. Sauce overpowers tenderloin. Vegetables too bland. Overall too salty. Flavors not meld together or complement each other. Meal concept is good, but cook times were inadequate and flavor blend was off balance.
We really enjoyed this. I opted to cook everything on the stove top. I cooked the hash in a cast iron skillet, which I feel gives you the roasted flavor but keeps the vegetables from drying out, where the oven leaves them dry. I also added some fry & BBQ seasoning to the veggies too. After resting the pork, I rolled them in the cooked down BBQ sauce. After slicing, I drizzled more of the sauce atop the pork before serving.
