Sheet Pan Mexican-Spiced Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy pork tenderloin rubbed with smoky Mexican spices roasted alongside colorful vegetables for a simple, flavorful dinner. This Mexican-inspired pork recipe (gluten free), ready in about 45 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lb pork tenderloin
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, sliced red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 4, for serving lime wedges
• 1/4 cup chopped, for garnish fresh cilantro

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to form a spice rub.
2. Step 2: Rub the 1 lb pork tenderloin all over with the spice mixture. Place it in the center of a large rimmed baking sheet.
3. Step 3: Arrange 1 large sliced red bell pepper, 1 medium sliced zucchini, and 1 medium cut red onion around the pork. Drizzle vegetables with 1 tbsp olive oil and toss lightly to coat.
4. Step 4: Roast in the oven for 25-30 minutes until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.
5. Step 5: Remove pork from oven and let rest for 5 minutes before slicing. Garnish with 1/4 cup chopped fresh cilantro and serve with 4 lime wedges for squeezing over the top.