Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Recipe by Cooking Light September 2011


Credit: Nina Choi

Recipe Summary

15 mins
1 hr
Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

283 calories; fat 14.3g; saturated fat 3.2g; mono fat 8.3g; poly fat 1.5g; protein 30.2g; carbohydrates 8.2g; fiber 1.4g; cholesterol 77mg; iron 1.7mg; sodium 446mg; calcium 84mg.