Spicy Pork Tenderloin with Potatoes and Peppers
Transform your weeknight dinner routine with this bold and flavorful Spicy Pork Tenderloin with Potatoes and Peppers. This one-pan recipe combines perfectly seasoned pork tenderloin, crispy roasted baby potatoes, and vibrant red and yellow bell peppers for a meal that's as visually stunning as it is delicious. A crave-worthy spice rub featuring paprika, chili powder, garlic, cumin, and a hint of cayenne infuses the tender pork with smoky heat, while smoked paprika elevates the roasted potatoes to a new level of savory perfection. Easy to prepare in just 15 minutes of prep time, this dish is roasted to golden, caramelized glory and finished with a sprinkle of fresh parsley for a pop of brightness. Perfect for busy weeknights or casual entertaining, this recipe is a satisfying, oven-baked triumph that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp olive oil
- 2 tsp paprika
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 1.5 tsp salt
- 1 tsp black pepper
- 1.5 lbs baby potatoes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 tsp smoked paprika
- 2 tbsp fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix together paprika, chili powder, garlic powder, ground cumin, cayenne pepper, salt, and black pepper.
Rub 1 tablespoon of olive oil over the pork tenderloin, then coat it evenly with the spice mixture. Set aside to marinate while you prepare the vegetables.
Cut the baby potatoes in half, and slice the red and yellow bell peppers into strips.
Place the potatoes on a large rimmed baking sheet. Drizzle 1 tablespoon of olive oil over them, sprinkle with smoked paprika, and season with salt and black pepper to taste. Toss to coat evenly.
Roast the potatoes in the preheated oven for 15 minutes.
While the potatoes are roasting, heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the pork tenderloin on all sides, about 2-3 minutes per side, until golden brown.
After searing, remove the skillet from the heat and arrange the bell pepper strips around the pork tenderloin.
Carefully remove the potatoes from the oven and push them to one side of the baking sheet. Transfer the pork tenderloin and peppers to the same baking sheet, ensuring everything rests flat in one layer.
Return the baking sheet to the oven and roast for an additional 15-18 minutes, or until the pork tenderloin reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.
Remove the baking sheet from the oven and let the pork rest for 5 minutes before slicing.
Garnish the dish with freshly chopped parsley before serving. Serve the pork tenderloin alongside the roasted potatoes and peppers.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1489 mg | 32% | |
*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.
