Pimentón Pork Tenderloin

Name: Pimentón Pork Tenderloin with Bell Pepper-Potato Hash & Creamy Lemon Herb Sauce
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Onion; 1 tbsp Fry Seasoning; 4 tbsp Sour Cream; 1 unit Green Herb Blend; 1 Lemon; 1 clove Garlic; 12 oz Pork Tenderloin; 1 tsp Paprika; 1 Bell Pepper; tsp Salt, tsp; tsp Black Pepper, tsp; 4 tsp Olive Oil, tsp

with Bell Pepper-Potato Hash & Creamy Lemon Herb Sauce

By Recipe0 System

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!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
1 tbsp Fry Seasoning
4 tbsp Sour Cream
1 unit Green Herb Blend
1 Lemon
1 clove Garlic
12 oz Pork Tenderloin
1 tsp Paprika
1 Bell Pepper
tsp Salt, tsp
tsp Black Pepper, tsp
4 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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).
3

Pat pork* dry with paper towels; rub all over with a drizzle of olive oil, remaining spice mixture, salt, and pepper.
4

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.
5

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.
6

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.

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