This is full of flavor and absolutely delicious. Just a little heat and the tenderness of the pork makes this a winner.
Spicy North African Pork Tenderloin
AliKat Posted: 08/21/11
AriaVagabond Posted: 08/22/11
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!
mandofan Posted: 09/07/11
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.
devoncarter Posted: 10/06/11
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.
laegnome Posted: 11/09/11
Taste was great, but the appearance was somewhat less than exciting. Just the right balance of spice and flavor!
BrendaLRGale Posted: 02/11/12
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).
Mleigh Posted: 05/09/13
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.