Name: Guajillo Salsa Pork Tenderloin with Roasted Sweet Potato Hash
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb pork tenderloin, trimmed; 2 tsp olive oil; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1 cup guajillo roasted tomato salsa (homemade or storebought, very spicy); 2 small sweet potatoes (about 10 oz total), peeled and diced into 1/2-inch cubes; 1 small red onion, diced; 1 green bell pepper, diced; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; 1 tbsp fresh cilantro, chopped (plus extra for garnish); 1 tbsp lime juice; Cooking spray

Guajillo Salsa Pork Tenderloin with Roasted Sweet Potato Hash

miradu

This dish showcases the bold, smoky heat of your guajillo roasted tomato salsa as a vibrant glaze for tender, juicy pork. Searing then roasting the pork locks in flavor and keeps it moist, while the side of roasted sweet potato hash—peppered with onions and bell peppers—offers sweet, earthy contrast and beautiful color. The salsa’s spicy depth infuses both the pork and the plate, making every bite pop. Finished with a squeeze of lime and cilantro, it’s a dinner that feels both special and easy, perfect for a sunny California evening.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a quarter sheet pan with parchment paper or foil.
In a bowl, toss diced sweet potatoes, red onion, and bell pepper with 1 tsp olive oil, smoked paprika, cumin, and 1/4 tsp salt. Spread evenly on the prepared sheet pan. Roast for 25 minutes, stirring halfway through, until golden and tender.
While vegetables roast, pat pork tenderloin dry and season all over with remaining 1/2 tsp salt and black pepper. Heat 1 tsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until browned, about 2 minutes per side.
Remove from heat. Spoon 1/2 cup guajillo salsa over the top of the pork, spreading to coat. Transfer skillet to the oven and roast pork for 12-15 minutes, or until internal temperature reaches 145°F (63°C).
Transfer pork to a cutting board and let rest 5 minutes before slicing.
Toss roasted sweet potato hash with lime juice and chopped cilantro. Taste and adjust seasoning if needed.
Slice pork tenderloin and serve over the sweet potato hash. Spoon remaining guajillo salsa over pork as desired. Garnish with additional cilantro.