with Spiced Veggie Jumble & Lime Crema

Yield: 2

Pork tenderloin seasoned with Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. The pork is topped with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and a drizzle of tangy lime crema.
Prep: 10 Cook: 35

• 1sweet potato
• 1lime
• 3TBS sour cream
• 1red onion
• 1green bell pepper
• 1orange
• 1TBS southwest spice blend
• 10oz pork tenderloin
• 1oz Tex-Mex paste
• salt & pepper
• 2tsp cooking oil
• 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.

Roast veggies:

Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Cook pork:

Meanwhile, pat pork dry with paper towels, season all over with remaining Southwest Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a second baking sheet. Wipe out pan.

Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.

Make crema:

While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Tex-Mex sauce:

About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste, juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1- to 2-minutes.

Remove pan from heat, stir in 1 TBS butter until melted and combined.

Finish & serve:

Slice pork crosswise.

Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp