This is a recipe for the best dinner I’ve ever made (according to Colby). I think you’ll love it too! The idea for juicy African pork tenderloin with Harissa sauce came from an issue of Cooking Light magazine a few years back.
1 lb pork tenderloin, trimmed
1/4 c roasted red peppers
2 tsp minced garlic
3 tbs olive oil, divided
3 tbs lemon juice, divided
2 tsp cumin, divided
3/4 tsp salt, divided
1 tbs sambal olek (fresh ground chili paste)
6 oz plain greek yogurt
Small handful mint leaves, chopped
1. Preheat oven to 400 degrees. In a food processor, pulse together roasted bell pepper, garlic, 2 tbs olive oil, 2 tbs lemon juice, 1 tsp cumin, 1/4 tsp salt, and sambal olek to make Harissa sauce. Place in a large bowl.
2. Heat 1 tbs olive oil in a skillet. Sear the pork tenderloin on all sides.
3. Place the pork in the bowl of Harissa sauce and coat well. Transfer the pork to a baking sheet lined with aluminum foil. Pour the remaining sauce on top. Bake for 10-12 minutes or until the internal temperature reaches 145 degrees (medium) or 165 degrees (well done).
4. To make the mint sauce, combine yogurt, chopped mint, 1 tbs lemon juice, 1 tsp cumin, and 1/2 tsp salt.
Try this dish with curried cauliflower, Israeli couscous, or tomorrow’s recipe… Tostones! Here’s a sneak peek: