Fiesta Pork Tenderloin with Roasted Vegetables
Bursting with bold flavors and vibrant colors, Fiesta Pork Tenderloin with Roasted Vegetables is a show-stopping one-pan meal perfect for weeknight dinners or casual gatherings. This recipe features a perfectly seasoned pork tenderloin—rubbed with smoky paprika, chili powder, and cumin—roasted to juicy perfection alongside a medley of nutrient-packed vegetables, including sweet potatoes, zucchini, and red bell peppers. A drizzle of lime juice adds a zesty kick, while fresh cilantro provides a refreshing finish. Packed with protein, fiber, and bright southwestern-inspired flavors, this easy-to-make dish is a feast for both the eyes and the palate. Whether you're meal prepping or entertaining guests, this roasted pork tenderloin and vegetables recipe is sure to impress with its simplicity and wholesome goodness.
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Recipe Information
Ingredients
- 1 piece (about 1 to 1.5 lbs) pork tenderloin
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large (chopped) red bell pepper
- 2 medium (chopped) zucchini
- 1 large (sliced into wedges) red onion
- 2 medium (cubed) sweet potatoes
- 2 tablespoons (chopped) fresh cilantro
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
In a small bowl, mix together the garlic powder, smoked paprika, chili powder, ground cumin, dried oregano, salt, and black pepper.
Rub 2 tablespoons of olive oil and the spice mixture evenly over the pork tenderloin. Set the tenderloin aside to marinate while preparing the vegetables.
In a large mixing bowl, combine the chopped red bell peppers, zucchini, red onion wedges, and cubed sweet potatoes.
Drizzle the vegetables with the remaining 1 tablespoon of olive oil and the lime juice. Season with a pinch of salt and pepper, tossing to coat evenly.
Spread the vegetables out onto the prepared baking sheet in an even layer. Place the marinated pork tenderloin in the center of the baking sheet, surrounded by the vegetables.
Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender with slightly crisp edges. Stir the vegetables halfway through cooking for even roasting.
Once cooked, remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
Arrange the sliced pork on a platter and surround it with the roasted vegetables. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 10589 mg | 460% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 57.3 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 291 mg | 22% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4591 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
