Smoky Chipotle Pork Tenderloin

Juicy roasted pork tenderloin rubbed with smoky chipotle spices, served alongside buttery garlic cauliflower mash and charred bell peppers.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $4.07/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sugar
• High-Protein
• Keto
• Paleo
• Whole30
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• roast
• smoky
• healthy
• comfort food
• spicy

Ingredients

• 3 pound pork tenderloin (trimmed)
• 2 pound cauliflower florets (fresh)
• 2 red bell peppers (sliced)
• 2 green bell peppers (sliced)
• 0.25 cup olive oil (extra virgin)
• 6 clove garlic (minced)
• 1.5 tablespoon chipotle chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 2.5 teaspoon salt
• 1 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl, mix chipotle chili powder, ground cumin, smoked paprika, onion powder, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper.
2. Rub trimmed pork tenderloin with 1 tablespoon of olive oil, then coat evenly with the spice mixture.
3. Toss sliced red bell pepper and green bell pepper with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a rimmed baking sheet.
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon of olive oil. Sear pork tenderloin for 2 minutes per side until browned, then transfer to the baking sheet alongside the bell peppers.
5. Roast pork and peppers in the oven for 20 to 25 minutes until the internal temperature of the pork reaches 145°F (63°C). Rest meat for 5 minutes before slicing.
6. Meanwhile, steam cauliflower florets until tender, about 10 minutes. Drain well, then mash with minced garlic, remaining 1 tablespoon of olive oil, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
7. Slice the rested pork tenderloin and serve with the garlic cauliflower mash and roasted bell peppers, garnished with fresh cilantro.

Notes

Letting the pork rest for 5 minutes ensures juicy, tender slices. The cauliflower mash can be blended with an immersion blender for an extra smooth texture.

Nutrition (per serving)

• Calories: 322
• Protein: 37.4 g
• Carbohydrates: 12.1 g
• Fat: 13.4 g
• Fiber: 3.7 g
• Sodium: 866 mg
• Saturated Fat: 3.3 g
• Sugar: 5.9 g
• Cholesterol: 113 mg