Sheet Pan Fajita-Style Pork Tenderloin with Peppers

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Juicy pork tenderloin roasted on a sheet pan with colorful bell peppers and onions, seasoned with classic fajita spices. This Mexican-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, yellow onion, sliced into thin wedges, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 large green bell pepper, sliced into 1/2-inch strips
• 1 medium yellow onion, sliced into thin wedges
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Rub 1.5 lbs pork tenderloin evenly with 2 tbsp olive oil and the spice mixture. Place on a large rimmed sheet pan.
3. Step 3: Toss 1 large red bell pepper, 1 large green bell pepper, and 1 medium yellow onion, all sliced into strips or wedges, with 1 tbsp olive oil and a pinch of salt. Arrange the vegetables around the pork on the sheet pan.
4. Step 4: Roast for 25-30 minutes, turning vegetables halfway, until the pork registers 145°F internally and vegetables are tender-crisp.
5. Step 5: Remove from oven and let pork rest for 5 minutes. Slice pork into medallions, drizzle with 1 tbsp fresh lime juice, and sprinkle with 2 tbsp chopped fresh cilantro. Serve with the roasted peppers and onions.