Transform your mealtime with Harissa Roasted Pork Tenderloin, mellowed by a mint-yogurt sauce. A quick, spicy, and colorful delight, this dish is an easy way to elevate your dining experience!
Get ready for a flavor-packed journey with our Harissa Roasted Pork Tenderloin! I whipped up my own Harissa spice blend using a mini food processor (shoutout to my trusty Cuisinart Mini Food Processor) – just a quick blend of a few ingredients. Of course, if you’re in a pinch, jarred harissa works like a charm. I’m a fan of Mina Harissa Red Pepper Sauce Mild. So, whether you DIY or go for the jar, get ready for a mouthwatering pork dish that’s big on taste, low on fuss!
Table of Contents
Reasons to Love This Pork Tenderloin
- Harissa-infused pork tenderloin delivers a bold, spicy punch, awakening taste buds with a symphony of exotic spices.
- Harissa Roasted Pork Tenderloin is a quick and easy dish. It’s ready in under an hour and a speedy solution for a gourmet meal without the hassle.
- This dish is versatile for pairings. It complements various sides, from roasted veggies to couscous, adding flair to any spread.
- The mint-yogurt dip provides a cool contrast and balances the heat.
- The pork tenderloin, when roasted, maintains its juicy tenderness, ensuring a moist and delightful bite.
Recipe Ingredients
- Pork Tenderloin: It provides a tender and lean base for the bold flavors.
- Chili Paste – Sambal Oelek: This gives the harissa glaze its characteristic heat and depth of flavor.
- Red Peppers: These add a smoky sweetness to the harissa glaze that balances the heat of the chili paste.
- Extra Virgin Olive Oil: Used in both the pork and the harissa glaze, it adds richness and helps to bind the flavors together.
- Lemon Juice: Present in both the harissa glaze and the minted yogurt sauce, it adds a bright, acidic note that cuts through the richness of the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Red Wine Vinegar in Harissa Glaze: Replace the lemon juice in the harissa glaze with a teaspoon vinegar. This swap introduces a tangy and robust flavor that wonderfully complements the spiciness of the glaze.
How to Make Harissa Roasted Pork Tenderloin
Step #1: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the salt, coriander, and cumin in a small bowl. Sprinkle the mixture evenly over the pork tenderloin.
Step #2: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork to the pan. Cook for 6 minutes, rotating to brown on all sides.
Step #3: Remove the pork from the pan and transfer it to the rack of a roasting pan. Brush all sides with the harissa glaze. Roast for 15-20 minutes, or until a thermometer registers 145 degrees Fahrenheit (63 degrees Celsius).
Step #4: Remove the tenderloin from the oven and let it stand for 5 minutes. Cut it crosswise into slices. Serve with the minted yogurt sauce and you can also pair it with a heaping portion of Fattoush Salad.
Expert Tips
If you’re not the kind of person who can tell the internal temperature of meat just by looking, it’s crucial to have a meat thermometer or an instant-read thermometer handy. A meat thermometer is great for continuous monitoring during cooking. On the other hand, an instant-read thermometer provides a quick, precise temperature check at the end. Knowing the exact internal temperature, ideally 145°F (63°C) for pork, ensures perfect doneness every time.
Frequently Asked Questions
Yes, you can use pork loin, but adjust cooking times as it’s larger and tougher than tenderloin. Consider slicing it thinner for even cooking and tenderness.
If the thinner end cooks faster, remove it once it reaches 140 to 145 degrees Fahrenheit (60 to 63 degrees Celsius) and continue cooking the thickest part until it reaches the same temperature.
Absolutely! Lemon wedges not only add a visually appealing touch as a garnish but also offer a burst of citrus flavor.
Storage Info
Store leftover Harissa Roasted Pork Tenderloin in an airtight container in the refrigerator; it will stay good for up to three days. To freeze it, wrap it tightly in plastic wrap and then in foil, and it’ll be good for up to two months. Reheating is simple. If refrigerated, gently reheat slices in a pan over medium heat or in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through. If frozen, thaw in the fridge overnight before reheating.
More Delicious Recipes That You Will Love
Spicy Harissa Roasted Pork Tenderloin Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Pork
- 1 teaspoon salt
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 1-pound pork tenderloin
- 1 tablespoon extra virgin olive oil
For the Harissa Glaze
- 2 cloves peeled garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tbsp ground fresh chile paste - sambal oelek
- ¼ cup roasted red peppers - from a jar
- 1 tablespoon brown sugar
For the Minted Yogurt Sauce
- 1 clove garlic - pressed
- 1 tablespoon minced fresh mint leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 cup plain 2% or full fat Greek yogurt
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the salt, coriander, and cumin in a small bowl. Sprinkle the mixture evenly over the pork tenderloin.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork to the pan. Cook for 6 minutes, rotating to brown on all sides.
- Remove the pork from the pan and transfer it to the rack of a roasting pan. Brush all sides with the harissa glaze. Roast for 15-20 minutes, or until a thermometer registers 145 degrees Fahrenheit (63 degrees Celsius).
- Remove the tenderloin from the oven and let it stand for 5 minutes. Cut it crosswise into slices. Serve with the minted yogurt sauce and you can also pair it with a heaping portion of Fattoush Salad.
NOTES
Nutrition
Made this for dinner last night and it was so good! The harissa gave it the perfect kick, and the pork was super juicy.
This sounds so delicious. I love the pictures! Tenderloin is one of my favorite cuts of meat, but I have never used Harissa on it before! Thank you for sharing.
In the oven now. I hope it is good. Please revise your recipe, or clarify in the comments here, to answer the following questions:
1. What do I do with the remaining 3/4 teaspoon of salt, 1/4 teaspoon of coriander, and 1/2 teaspoon of cumin? I actually used the full measures called for.
2. If I am using a jarred harissa, how much? I guessed about 3-4 tablespoons.
3. If I am using a jarred harissa, do I include the brown sugar? I did use it.
This is my first recipe from your website I am trying and it is a good thing I know how to cook. I cannot recommend your site to friends who do not know how to cook.
Hi, Elizabeth – thanks so much for pointing out that error! It looks like something in the recipe card didn’t get inputted the right way. I’ve corrected the error — you were right, all of the salt, coriander, and cumin were meant to be rubbed on the pork 🙂
I haven’t made this with jarred harissa, so it’s hard to say how much to use. I would say that 3-4 tablespoons sounds good… enough to slather onto the pork loin! I can’t answer your question about the brown sugar because I don’t know what ingredients are already in the jarred harissa you are using. Some add sugar, some don’t.
I’m sure your pork is still going to turn out delicious – thanks for reading, and for taking the time to comment 🙂
Thanks, Anetta! The pork was extremely tasty and the MINA harissa does not have sugar as an ingredient, so adding it was the right thing to do. This is going into the rotation! Thanks, again.