This recipe for One-Pan Ancho Pork Tenderloin is my new favorite! It’s quick and easy to make, gorgeous to serve, and tastes like something from a fancy restaurant. Best of all, everyone in our family loves it!
The key to this recipe is the ancho chili powder — a fine powder made from ancho chiles (aka dried poblano peppers). Ancho chiles have a mild, smokey flavor and are commonly used in Mexican or Southwestern cuisine.
In this recipe, we use the ancho chili powder — along with brown sugar, dried oregano, salt, and lime zest — to create a dry rub for the tenderloin. Does a homemade dry rub sound like a hassle? Don’t worry, it’s not 🙂 In fact, making the dry rub is much easier than many of my other seasoning methods like marinades and sauces.
So I hope you’ll try this one! We cook the One-Pan Ancho Pork Tenderloin in a cast iron skillet along with thinly sliced bell peppers and onions. After just 15 minutes in the oven and 5-10 minutes to rest before slicing, this dinner is ready to enjoy! For serving, try this dish with our favorite cilantro lime sauce for dipping and simple white rice on the side. Yum!