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.
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Yukon Gold Potatoes
Long Green Pepper
Sweet and Smoky BBQ Seasoning
• 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.