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Ancho Chile Glazed Pork Tenderloin & Sweet Potatoes

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  • Two pork tenderloins, about 2 lbs.
  • Tony's Z Blend seasoning, Chile Arriba, Ravin Red Chile - or pinches of sea salt, pepper and thyme
  • 2 lbs. peeled sweet potatoes or butternut squash
  • 4 cups yellow or sweet onions - halved and sliced 1/2 inch thick
  • Olive oil as needed
  • 1 jar Earth & Vine Red Bell Pepper & Ancho Chili Jam
  • Thyme sprigs (optional)


Have your butcher remove the silver skin from tenderloins. Dab dry and season lightly with Z Blend seasoning, or your favorite blend – set aside.

Boil a large pot of salted water. Preheat oven to 375 and adjust rack to top third of oven.

Peel and slice potatoes or squash 1/2 inch thick and boil in salted water until they are 3/4 done, about 8-10 minutes. Drain in a colander and rinse with cold water to cool. Place in a bowl, drizzle with olive oil, and gently toss with Tony’s Z Blend seasoning, or your favorite blend, to taste.

Heat a metal roasting pan or large oven safe skillet on stovetop, add a drizzle of oil and the seasoned tenderloins. Turn the heat up and sear on all sides, remove and reserve.

Add onions to pan and sauté over medium heat until just tender, seasoning lightly with Tony’s Z Blend seasoning or your favorite – remove from heat. Spread onions to cover the bottom of the pan, and then top with a layer of sweet potatoes or squash. Brush or spoon about 3/4 jar of Earth & Vine Red Bell Pepper & Ancho Chili Jam evenly over potatoes. Place tenderloin on top of potatoes and brush with the remaining jam.

Roast in the top of 375-degree oven until tenderloins reach 145-155 degrees internal – times will vary so test with a reliable meat thermometer. Do not overcook!

Rest, slice and serve tenderloin with potatoes and onions, a salad and brown rice completing the meal.

Garnish with thyme sprigs.


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