Spicy Harissa Roasted Pork Tenderloin Recipe
User Reviews
4.4
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
703 kcal
-
Course
Main Course
-
Cuisine
African
Spicy Harissa Roasted Pork Tenderloin Recipe
Description
The pork tenderloin is first seasoned with salt, ground coriander, and cumin, then seared in olive oil to form a browned crust. It’s transferred to a roasting rack and brushed thoroughly with a homemade harissa glaze that includes garlic, olive oil, lemon juice, sambal oelek chili paste, jarred roasted red pepper, and brown sugar. The pork roasts until reaching a safe internal temperature of 145°F (63°C), then rests before slicing.
The harissa glaze adds spicy heat balanced with citrus brightness and a touch of sweetness from brown sugar, contributing to a caramelized exterior and moist interior. Serving the pork with minted yogurt sauce brings a cooling, herby contrast that brightens the dish.
This pork tenderloin pairs well with fresh salads like fattoush to complement its rich layers. The mint in the yogurt sauce refreshes the palate.
Leftovers store well in an airtight container refrigerated up to three days or frozen up to two months wrapped tightly. Reheat gently in a pan or oven until warmed through, taking care to retain texture.
Ingredients
For the Pork
- 1 teaspoon salt
- 1/2 tsp ground coriander
- 1 tsp cumin ground
- 1 pork tenderloin 1 pound
- 1 tablespoon extra virgin olive oil
For the Harissa Glaze
- 2 cloves garlic peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 tbsp chile paste sambal oelek, ground fresh
- ¼ cup red bell pepper from a jar, roasted
- 1 tablespoon brown sugar
For the Minted Yogurt Sauce
- 1 clove garlic pressed
- 1 tablespoon mint minced, fresh leaves
- 1 tablespoon lemon juice freshly squeezed
- 1 cup Greek yogurt plain, 2% or full fat
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the salt, coriander, and cumin in a small bowl. Sprinkle the mixture evenly over the pork tenderloin.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork to the pan. Cook for 6 minutes, rotating to brown on all sides.
- Remove the pork from the pan and transfer it to the rack of a roasting pan. Brush all sides with the harissa glaze. Roast for 15-20 minutes, or until a thermometer registers 145 degrees Fahrenheit (63 degrees Celsius).
- Remove the tenderloin from the oven and let it stand for 5 minutes. Cut it crosswise into slices. Serve with the minted yogurt sauce and you can also pair it with a heaping portion of Fattoush Salad.
Notes
- Store leftovers refrigerated up to three days or freeze tightly wrapped for up to two months.
- Reheat refrigerated slices over medium heat or in a 350°F (175°C) oven until warmed.
- Thaw frozen pork overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 703kcal | 35% |
| Carbohydrates | 8g | 3% |
| Protein | 99g | 198% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 297mg | 99% |
| Sodium | 959mg | 40% |
| Potassium | 1924mg | 41% |
| Fiber | 0.5g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
