Spicy North African Pork Tenderloin

Spicy North African Pork Tenderloin Recipe
Photo: Nina Choi


Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)
Total time: 1 Hours

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


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


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.

Joanne Weir,

Cooking Light

September 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note