Spicy Harissa Roasted Pork Tenderloin

• Gluten free

• Meat

  • 1 (1-pound pork tenderloin

• Produce

  • 1/2 tsp Coriander, ground
  • 3 cloves Garlic
  • 1 tbsp Mint, fresh leaves

• Condiments

  • 1 tbsp Chile paste, ground fresh
  • 3 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 cup Red peppers, roasted
  • 1 tsp Salt

• Oils & Vinegars

  • 3 1/3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Plain 2% or full fat greek yogurt

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 (1-pound) pork tenderloin
• 1 tablespoon extra virgin olive oil
• 2 cloves peeled garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon ground fresh chile paste ( sambal oelek )
• 1/4 cup roasted red peppers (from a jar)
• 1 tablespoon brown sugar
• 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

Directions

• Preheat your oven to 425 degrees Fahrenheit. Combine the salt, coriander, and cumin in a small bowl. Sprinkle 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 and cook for 6 minutes, rotating to brown on all sides.
• Remove from the pan and transfer to the rack of a roasting pan. Brush all sides with the harissa glaze. Roast for 15-20 minutes, until a thermometer registers 145 degrees Fahrenheit. Remove the tenderloin from the oven and let stand for 5 minutes. Cut crosswise into slices. Serve with minted yogurt sauce.