Spicy North African Pork Tenderloin

Photo: Nina Choi

Yield: Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 14.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 30.2g
  • Carbohydrate: 8.2g
  • Fiber: 1.4g
  • Cholesterol: 77mg
  • Iron: 1.7mg
  • Sodium: 446mg
  • Calcium: 84mg

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. 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. 2. Preheat oven to 425°.
  3. 3. Combine yogurt, mint, 1 tablespoon juice, and 1 teaspoon cumin.
  4. 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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