Chipotle BBQ Pork Tenderloin
with a Potato, Pepper, Onion & Cilantro Hash
This week, we’re bringing barbecue vibes indoors so you can enjoy all the flavors of a cookout on 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Long Green Pepper
1 unit
Red Onion
¼ ounce
Cilantro
1 unit
Lime
12 ounce
Pork Tenderloin
1 tablespoon
Sweet and Smoky BBQ Seasoning
4 tablespoon
BBQ Sauce
1 teaspoon
Chipotle Powder
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil (line 2 sheets for 4). Wash and dry all produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve and peel onion; cut one half into ½-inch-thick wedges (cut whole onion for 4). Mince cilantro. Zest and quarter lime.
• Toss potatoes, green pepper, and onion wedges on prepared sheet with a large drizzle of oil, salt, and pepper. • Pat pork* dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat. Place on same sheet. (For 4 servings, divide veggies and pork between both prepared 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. • Once pork and veggies have roasted 15 minutes, remove sheet from oven. Spoon half the chipotle BBQ sauce (save the rest for serving) over pork. • Return to top rack 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, 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.
