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.
Preheat oven to 425°.
Combine yogurt, mint, 1 tablespoon juice, and 1 teaspoon cumin.
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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This was good. I had the ingredients for the harissa in the pantry and a tenderloin in the freezer so I was good to go with no shopping. Quick enough for a weeknight and even quicker if you make the harissa ahead of time. (I did not make the yogurt sauce because I would have been the only one in the house who ate it.) I paired the tenderloin with Moroccan-spiced carrots (roasted with cumin, cinnamon and lemon wedges) and couscous with toasted pine nuts and herbs. It made for a pleasing plate and a satisfying meal.
Loved the flavor of the harissa, but I wish it was stronger throughout the pork, or that there was extra for dipping! The yogurt sauce was just too much for us, so we left that off the plates. Only 5 pts without the yogurt sauce (7 pts with).
Great dish! I loved it, although my husband didn't care for so much cumin. I used 0% fat greek yogurt too. But I thought it was delicious and very simple to cook! I had to cook the pork longer than 11 minutes to get to 145 degrees, more like 15-17min.
Ehhh, I just wasn't all that impressed. Sure, it tasted fine and I think if you cooked this for some random guests, they'd be impressed...but I cook a lot, eat a good deal of middle eastern food, and tend to want something really taste-bud catching out of a recipe I mark as a keeper. Cooking time was about right; at 11 minutes I got pork that was a little below 135, but my oven runs cool and that's actually around my preferred temp for pork tenderloin. In the end however, I just thought this recipe was lacking a bit in flavor. The yogurt sauce in particular was a letdown. A bit too thick with 1 cup of greek yogurt; perhaps 1/2 greek and 1/2 regular would have been better. Flavor (despite all the mint) was basically just plain yogurt on top of some underseasoned pork. Not a bad recipe per se, but one that I won't make again.
Made this last night with a side of wheat couscous mixed with chopped leftover roasted red pepper from the jar. Next time, I will put less or no cumin in the yogurt mix because I didn't think it was needed. Definitely making this again!