Citrus Tex-Mex Pork Filet
Serves: 2
Total Cook Time: 45
Prep Time: 15
Cook Time: 30
Ingredients
- 1 sweet potato
- 1 red onion
- 1 green bell pepper
- 1 lime (half a lime of juice)
- 1 orange
- 1 TBSP southwest spice blend
- 3 TBSP dairy free sour cream
- 10 oz pork filet
- Tex-Mex Paste
Instructions
- Preheat oven to 425 degrees and preheat air fryer.
- Wash produce.
- Dice sweet potato into 1/2 inch pieces.
- Halve, peel and slice onion into 1/2 wedges.
- Cut bell pepper into strips.
- Quarter lime and half orange.
- Toss sweet potato, onion, and bell pepper on baking sheet.
- Drizzle oil and mix 1/2 TBSP of spice blend, salt, and pepper.
- Roast on rack for 15 minutes, stir, and another 10 minutes.
- Air fry pork filet.
- While pork/veg cook, in small bowl combine sour cream, squeeze of lime juice and pinch of lime zest.
- Add 1 tsp of water at a time until mixture reaches drizzling consistency.
- Season with salt and pepper.
- About 5 minutes before pork/veg are done, heat pan on medium-high heat.
- Stir in Tex-mex paste, juice from orange halves, and a squeeze of lime juice.
- Bring to a simmer and cook until sauce is thickened (1-2 minutes).
- Remove pan from heat.
- Stir in 1 TBSP butter until melted and combined.
- Slice pork crosswise.
- Divide veg between plates.
- Spoon Tex-mex sauce over pork.
- Drizzle cream over everything.
