Sheet Pan Mexican-Spiced Pork Tenderloin with Roasted Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin rubbed with smoky Mexican spices roasted alongside sweet potatoes for a vibrant, easy sheet pan dinner. This mexican-inspired pork ready in about 40 minutes pairs pork tenderloin, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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.

Prep: 10 min Cook: 30 min Serves 3 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub the spice mixture evenly over a 1 lb pork tenderloin.
  3. Step 3: Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil and a pinch of salt on a large rimmed baking sheet.
  4. Step 4: Place the spiced pork tenderloin in the center of the baking sheet surrounded by the sweet potatoes. Drizzle the pork with the remaining 1 tbsp olive oil.
  5. Step 5: Roast for 25-30 minutes, turning sweet potatoes halfway through, until pork reaches an internal temperature of 145°F and sweet potatoes are tender and caramelized.
  6. Step 6: Remove pork from oven and let rest for 5 minutes before slicing. Serve with lime wedges for squeezing.

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Frequently asked questions

How long does Sheet Pan Mexican-Spiced Pork Tenderloin with Roasted Sweet Potatoes take to make?

Total time is about 40 minutes (10 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 Mexican-Spiced 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 Mexican-Spiced 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 Mexican-Spiced Pork Tenderloin with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Mexican-Spiced 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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