Cookwith

Name: Peruvian-Style Pork Tenderloin with Sweet Potato and Red Onion Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs pork tenderloin, trimmed; 2 tbsp olive oil; 1 tbsp aji amarillo paste; 3 cloves garlic, minced; 2 tbsp fresh lime juice; 1 tbsp red wine vinegar; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp ground black pepper; 1 tsp kosher salt; 1/4 cup fresh cilantro, finely chopped; 1 medium red onion, thinly sliced; 1 large sweet potato, peeled and cut into wedges; 1 tbsp vegetable oil; Fresh cilantro leaves and lime wedges, for garnish

Peruvian-Style Pork Tenderloin with Sweet Potato and Red Onion Salsa

FrozenTurnip3702

This Peruvian-inspired pork tenderloin bursts with vibrant flavors from aji amarillo paste, fresh lime juice, and aromatic spices. The pork is marinated and roasted until juicy, then served alongside sweet potato wedges for a classic Peruvian pairing. A quick red onion salsa adds tang and crunch, while cilantro and lime bring freshness to every bite. This dish balances smoky heat, citrusy brightness, and satisfying textures, making it perfect for a colorful, crowd-pleasing dinner. It's a celebration of Peru’s bold culinary traditions, easily achievable in a home kitchen and sure to impress both family and friends.

Ingredients

Instructions

In a bowl, whisk together aji amarillo paste, olive oil, garlic, lime juice, red wine vinegar, cumin, smoked paprika, oregano, black pepper, salt, and chopped cilantro.
Pat pork tenderloin dry and place in a large resealable bag or shallow dish. Pour marinade over pork, turning to coat. Marinate for at least 15 minutes (up to 2 hours for deeper flavor).
Meanwhile, preheat oven to 425°F (220°C). Toss sweet potato wedges with vegetable oil and a pinch of salt. Spread on a baking sheet.
Roast sweet potatoes for 10 minutes. Remove from oven and push to one side of the pan.
Remove pork from marinade (let excess drip off) and place on the other side of the baking sheet. Roast everything for 18–22 minutes, or until pork registers 145°F (63°C) at the thickest part and sweet potatoes are tender and golden.
While pork cooks, toss red onion with a pinch of salt and a squeeze of lime juice. Let sit to soften and pickle slightly.
Rest pork for 5 minutes, then slice into medallions. Serve with sweet potatoes and red onion salsa, garnished with fresh cilantro leaves and lime wedges.