Spicy North African Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup bottled roasted red bell pepper |
3 tablespoons olive oil, divided |
3 tablespoons lemon juice, divided |
1 tablespoon sambal oelek (ground fresh chile paste) |
3/4 teaspoon kosher salt, divided |
1 1/2 teaspoons ground cumin, divided |
1/4 teaspoon ground coriander |
2 garlic cloves |
1 cup plain 2% reduced-fat greek yogurt |
1/4 cup chopped fresh mint |
1 (1-pound) pork tenderloin, trimmed |
Directions:
1. Place bell pepper, 2 tablespoons olive oil, 2 tablespoons juice, sambal oelek, 1/4 teaspoon salt, 1/2 teaspoon cumin, coriander, and garlic in a food processor; process until smooth. Place harissa in a large bowl.
2. Preheat oven to 425°.
3. Combine yogurt, mint, 1 tablespoon juice, and 1 teaspoon cumin.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook 6 minutes, browning on all sides. Add pork to harissa, turning to coat. Place pork on a rack in a pan; brush with remaining harissa. Bake at 425° for 11 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes; cut crosswise into 12 slices. Serve with yogurt sauce.
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