Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter the potatoes.Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Southwest Spice on a parchment-lined baking sheet. Season with salt and pepper. Roast in the top of the oven, until the potatoes are golden brown, 25-28 min.

Pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper. On a large plate, drizzle the pork all over with 1/2 tbsp oil (dbl for 4 ppl). Sprinkle over the chipotle and remaining Southwest Spice. Rub into the pork.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until all sides are golden-brown, 6-8 min. Remove the pan from heat, then transfer pork to another baking sheet. Roast in middle of oven until cooked through, 14-18 min.**

Peel, then mince garlic. Core, then cut the pepper into 1/4-inch strips. Roughly chop the cilantro. Stir together the mayo, cilantro, and 1/4 tsp garlic (dbl for 4ppl) in a small bowl. Season with salt and pepper. Set aside.

Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the peppers, onions and remaining garlic. Cook, stirring occasionally, until the peppers are tender-crisp, 5-6 min.

Slice the pork. Divide potatoes and pepper mixture between bowls. Top with the pork. Dollop over the cilantro mayo.