Active Time

　　40

　　Total Time

　　45

　　An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

　　

Ingredients

4 servings

　　2 limes

　　2 teaspoons ground cumin

　　1 teaspoon ancho chile powder

　　1 teaspoon brown sugar

　　2 1/4 teaspoons kosher salt, divided

　　2 pork tenderloins (about 1 pound each)

　　1 1/2 pounds brussels sprouts, trimmed, quartered

　　1 large red onion, halved, cut into 1/2-inch-thick wedges

　　1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons

　　4 tablespoons vegetable oil, divided

　　3/4 cup sour cream

　　1/2 cup cilantro, finely chopped, plus whole leaves for serving

　　Flaky sea salt and freshly ground black pepper

　　

Step 1

Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.

　　

Step 2

Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10–15 minutes more.

　　

Step 3

Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8–10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.

　　

Step 4

Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.