✕ You're chasing high protein✕ You're doing keto / low-carb
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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein25% · 31g
Carbs34% · 43g
Fat41% · 23g
8g
Fiber
880mg
Sodium
6.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
18th pctl
More protein than 18% of 1,474 meals
Protein density
6.2g /100cal
Leaner than 83% of meals
vs Pork average
48% lighter
This500
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✓ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Sour Cream
Pork Filet
Red Onion
Sweet Potato
Lime
Orange
Tex-Mex Paste
Southwest Spice Blend
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
2
Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
3
Meanwhile, pat pork* dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan.
Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
4
While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5
About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes.
Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
6
Slice pork crosswise.
Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
2
Step 2
Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
3
Step 3
Meanwhile, pat pork* dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan.
Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
4
Step 4
While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5
Step 5
About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes.
Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
6
Step 6
Slice pork crosswise.
Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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