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Spicy North African Pork Tenderloin

Photo: Nina Choi
Hands-on time 15 mins
Total time 1 hr
Yield Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)

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

Nutrition 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

How to Make It

  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.