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
- 1. 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.
- 2. Preheat oven to 425u0b0.
- 3. Combine yogurt, mint, 1 tablespoon juice, and 1 teaspoon cumin.
- 4. 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 425u0b0 for 11 minutes or until a thermometer registers 145u0b0. Remove from oven; let stand 5 minutes; cut crosswise into 12 slices. Serve with yogurt sauce
red bell pepper, lemon juice, sambal oelek, ground cumin
Taken from www.epicurious.com/recipes/member/views/spicy-north-african-pork-tenderloin-50148081 (may not work)