Sheet Pan Ancho Chili Pork Tenderloin with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin coated in smoky ancho chili spices roasted alongside sweet potatoes for a flavorful and simple weeknight meal. This mexican-inspired pork ready in about 45 minutes pairs pork tenderloin, olive oil, ancho chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (13 ratings) Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tbsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 1.5 lbs pork tenderloin all over with 2 tbsp olive oil and then coat evenly with the spice mixture. Toss 2 medium cubed sweet potatoes with 1 tbsp olive oil and a pinch of salt.
  3. Step 3: Arrange the pork tenderloin in the center of a large rimmed baking sheet and spread the sweet potatoes around it in a single layer.
  4. Step 4: Roast for 25-30 minutes, turning the sweet potatoes once halfway through, until the pork reaches an internal temperature of 145°F and sweet potatoes are tender and caramelized.
  5. Step 5: Remove from oven and let pork rest for 5 minutes. Slice pork and drizzle with 1 tbsp fresh lime juice. Sprinkle 2 tbsp chopped fresh cilantro over the pork and sweet potatoes before serving.

Frequently asked questions

How long does Sheet Pan Ancho Chili Pork Tenderloin with Roasted Sweet Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Ancho Chili Pork Tenderloin with Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Sheet Pan Ancho Chili Pork Tenderloin with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Ancho Chili Pork Tenderloin with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Ancho Chili Pork Tenderloin with Roasted Sweet Potatoes?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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