Pimentón Pork Tenderloin
with Bell Pepper-Potato Hash & Creamy Lemon Herb Sauce
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty glorious. We’re talking smoky, spice-rubbed pork tenderloin and a crispy hash of roasted potatoes, bell pepper, and onion. To finish things off, everything's drizzled in a creamy, herby, lick-the-plate-worthy sauce. Talk about a dream come true!
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
Bell Pepper
1 unit
Red Onion
1 tablespoon
Fry Seasoning
1 teaspoon
Hot Smoked Paprika
12 ounce
Pork Tenderloin
1 unit
Lemon
1 unit
Green Herb Blend
1 clove
Garlic
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, core, and dice bell pepper into ½-inch pieces. Halve, peel, and cut half the onion into ½-inch-thick wedges (whole onion for 4). • In a small bowl, combine Fry Seasoning and paprika.
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the spice mixture (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, spread potatoes across entire baking sheet.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Pat pork* dry with paper towels; rub all over with a drizzle of olive oil, remaining spice mixture, salt, and pepper.
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss bell pepper and onion wedges on empty side with a drizzle of olive oil, salt, and pepper; place pork on same sheet. (For 4 servings, leave potatoes roasting; add veggies and pork to a second sheet and roast on middle rack.) • Return to top rack until pork is cooked through and potatoes and veggies are browned and tender, 20-25 minutes. • Transfer pork to a cutting board; let rest at least 5 minutes.
• Meanwhile, finely chop chives and parsley. Peel and mince or grate garlic. Zest and quarter lemon. • In a second small bowl, combine sour cream, chives, parsley, a squeeze of lemon juice, a pinch of garlic, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt, pepper, and more lemon juice if desired.
• Toss together potatoes, bell pepper, and onion wedges on sheet; divide between plates. Slice pork crosswise, then arrange over bell pepper– potato hash. Drizzle everything with creamy lemon herb sauce. Serve with any remaining lemon wedges on the side.
