Friday, June 15, 2012

Spicy North African Pork Tenderloin

This was pretty good.  It wasn't really spicy, but I did eat every bite with the yogurt so that could have been why.  I would definitely have again.

D made Broccoli with Red Pepper Flakes to go with it.

Spicy North African Pork Tenderloin

Yield: Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)
Hands-on: 15 Minutes
Total: 1 Hour

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 (used 1 container)
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 425°.

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 425° for 11 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes; cut crosswise into 12 slices. Serve with yogurt sauce.

Nutritional Information 
Calories: 283; Fat: 14.3g; Saturated fat: 3.2g; Monounsaturated fat: 8.3g; Polyunsaturated fat: 1.5g; Protein: 30.2g; Carbohydrate: 8.2g; Fiber: 1.4g; Cholesterol: 77mg; Iron: 1.7mg; Sodium: 446mg; Calcium: 84mg

Cooking Light SEPTEMBER 2011

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