In a large bowl, toss potatoes, ½ Tbsp. olive oil, salt and pepper until potatoes are well coated. Transfer potatoes onto a sheet pan in a single layer. Roast in oven 45 minutes to 1 hour flipping twice during cooking until potatoes are evenly brown and crisp. Set aside.
Heat remaining oil in a large nonstick skillet over medium heat. Crack 4 eggs into skillet and cover tightly with a lid. Cook for 3 minutes or until whites are set. Remove eggs from pan and set aside.
Add onion and red bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic, cook an additional 1 minute. Add potatoes and tenderloin, stirring until heated but careful to not overcooked. Keep warm.
Divide hash mixture evenly on 4 serving plates; top each serving with 1 egg. Season with salt and freshly ground pepper.