Spicy North African Pork Tenderloin

2013-03-31T00:00:00Z 2013-04-04T12:45:04Z Spicy North African Pork Tenderloin nwitimes.com
March 31, 2013 12:00 am

Spicy North African Pork Tenderloin

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

DIRECTIONS: 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 degrees. 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 degrees for 11 minutes or until a thermometer registers 145 degrees. Remove from oven; let stand 5 minutes; cut crosswise into 12 slices. Serve with yogurt sauce.

From cookinglight.com

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