One Pan Southwestern Pork Tenderloin

One Pan Southwestern Pork Tenderloin is full of bold flavors. Simple, gorgeous, and delicious, this is the perfect meal to serve this holiday season.

My entire family loves this One Pan Southwestern Pork Tenderloin. While it is one of the best ways to serve it, we also love these recipes: Buffalo Pork Tenderloin Fries, or these crispy Pork Tenderloin Sandwiches.

This is a sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mine.

I love one-pan or one-pot meals. The main reason is, of course, the easy clean-up. This recipe requires baking everything on just one pan, including the veggies, seasonings, oil, and meat, which means a lot of flavor. Not only is this recipe easy but the ingredients are fresh and simple.

Whether it’s on a busy school night, having friends over or trying to find a meal that is just perfect to serve during the holidays, this One Pan Southwestern Pork Tenderloin is the way to go.

I personally loved how the Smithfield Prime Fresh Pork Tenderloin came packaged, with the tenderloin cut in half. Because of this, it allowed for a 25-minute baking time rather than 45-60 minutes, just perfect for the veggies to be tender but not mushy. This was my first time getting Smithfield Prime Fresh Pork Tenderloin at my local grocer. It’s also easily found in the Fresh Meat Department at United grocers. “Not all pork is created equal.” my friends.

Smithfield is 20% more tender than other leading brands, has no growth hormones, and is made in the USA! They had many other pork products as well but my hubby just prefers the tenderness from the pork tenderloin. With the assortment that Smithfield offers like Smithfield Prime Boneless Loin, Smithfield Boneless Center Cut Loin, and Smithfield Prime Extra Meaty Back Ribs, I know that we will be making a few more delicious meals with pork.

While I loved the kick of the jalapeno (and so did my hubby), the kids didn’t so much. Cutting vegetables like this allowed everyone to pick what they wanted. Of course, my hubby and I ate those extra veggies that the kids left behind.

We served the One-Pan Southwestern Pork Tenderloins with corn tortillas, cilantro, and cotija cheese. Also, you could serve the tenderloin with rice and beans on the side. I am thinking this is what I will do next time. This time around, I cut up the pork tenderloin and made tacos, but most of my kids just ate it straight from their plate. My son, Cannon, loved the tenderloin. He would agree “Not all pork is created equal”. I’m sure he would have eaten the entire package on his own if given the chance, meaning this will be added to our family’s meal rotation.

My dad took the leftovers and was going to make a hearty breakfast the next morning, which sounded just as good. The tenderloin would pair well with some small potatoes on the baking pan, seasoned with the same Southwestern spices. Add an over-easy egg and breakfast is served.

Want a fiesta but not a mess? Or looking for a simple, yet gorgeous holiday meal? Try this One-Pan Southwestern Pork Tenderloin – full of flavor and on your table in under 30-minutes.
Enjoy! XOXO San

How do you make One-Pan Southwestern Pork Tenderloin?

• Preheat oven to 425 degrees F.
• Prepare Southwestern seasoning in a small mixing bowl. Add all of the seasoning ingredients and stir until well combined. Set aside.
• Add pork tenderloin and all of the vegetables to a large baking rimmed baking sheet. Drizzle with oil and sprinkle 3-4 tablespoons of the Southwestern seasoning over the pork tenderloin and vegetables. Toss to coat and rub to cover the pork tenderloin.
• Place into oven and bake until thoroughly cooked; about 25-30 minutes.
• Once the pork tenderloin is fully cooked turn the oven to high broil. Broil the veggies and pork tenderloin, this will give them a nice caramelization.
• Serve immediately with corn or flour tortillas, garnished with cilantro and cheese.

My favorite kitchen items below are used to make this One-Pan Southwestern Pork Tenderloin:

KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.

CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cut board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

SHEET PAN: Using a larger sheet pan is so helpful while cooking because I am feeding my family of seven. I would start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!

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Print Recipe

One Pan Southwestern Pork Tenderloin

One Pan Southwestern Pork Tenderloin is full of bold flavors. Simple, gorgeous, and delicious, this is the perfect meal to serve this holiday season.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Southwest

Servings: 4 -6 people

Calories: 394kcal

Author: Sandra

Ingredients

Southwestern Rub

• 4 1/2 teaspoons salt
• 4 tablespoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon black pepper
• 4 teaspoons cumin
• 1 tablespoon chili powder
• 1 tablespoon mexican oregano

Veggies and Pork

• 1 red pepper cut into 1-inch cubes
• 1 yellow pepper cut into 1-inch cubes
• 1 orange pepper cut into 1-inch cubes
• 1 purple onion cut into 1-inch cubes
• 3 jalapenos sliced
• 10 ounce grape tomatoes
• 1/4 cup olive oil
• 2 1/4 pounds Smithfield Prime Fresh Pork Tenderloin
• 3-4 tablespoons Southwestern Rub recipe above

Serving Suggestions

• cotija cheese
• cilantro
• sour cream
• corn tortillas

Instructions

• Preheat oven to 425 degrees F.
• Prepare Southwestern seasoning in a small mixing bowl. Add all of the seasoning ingredients and stir until well combined. Set aside.
• Add pork tenderloin and all of the vegetables to a large baking rimmed baking sheet. Drizzle with oil and sprinkle 3-4 tablespoons of the Southwestern seasoning over the pork tenderloin and vegetables. Toss to coat and rub to cover the pork tenderloin.
• Place into oven and bake until thoroughly cooked; about 25-30 minutes.
• Once the pork tenderloin is fully cooked turn the oven to high broil. Broil the veggies and pork tenderloin, this will give them a nice caramelization.
• Serve immediately with corn or flour tortillas, garnished with cilantro, sour cream, and cheese.

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