Chili Pork Tenderloin
Sour Cream Mashed Potatoes and Green Beans
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 Tbsp olive oil, divided
- 1 Tbsp lime juice
- 1½ tsp chili powder
- ½ tsp ground cumin
- 2 (1-lb) pork tenderloins
- ½ cup crumbled queso fresco (or use cotija cheese)
Instructions
- Preheat oven to 400°F. Combine 1 Tbsp oil, lime juice, chili powder, and cumin; rub all over pork. Season with salt and pepper.
- Brown pork in a 12-inch cast-iron skillet or a large ovenproof skillet in 1 Tbsp hot oil over medium-high heat 10 to 12 minutes or until browned on all sides, turning every 3 minutes.
- Transfer skillet to oven. Bake 5 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Remove pork from skillet; let stand 5 minutes before slicing. Sprinkle with cheese.
Side Dish Ingredients
- 1 (32-oz) container refrigerated mashed potatoes
- ⅓ cup sour cream
- 2 Tbsp butter, divided
- 2 (12-oz) pkg green beans
Side Dish Instructions
- Cook potatoes according to microwave package directions. Stir in sour cream and 1 Tbsp butter until melted.
- Microwave green beans according to package directions. Toss with 1 Tbsp butter; season with salt and pepper to taste.
30 Minute Meals Meal Plan
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