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

Copyright 2014 nwitimes.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Follow The Times

Featured Businesses



Who do you support for the U.S. House of Representatives in District 1?

View Results