Spicy North African Pork Tenderloin

Spicy North African Pork Tenderloin Recipe
Photo: Nina Choi

Yield:

Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hours

Nutritional Information

Calories 283
Fat 14.3 g
Satfat 3.2 g
Monofat 8.3 g
Polyfat 1.5 g
Protein 30.2 g
Carbohydrate 8.2 g
Fiber 1.4 g
Cholesterol 77 mg
Iron 1.7 mg
Sodium 446 mg
Calcium 84 mg

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

Preparation

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.

Note:

Joanne Weir,

September 2011
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