Roasted Pork Tenderloin
with honey-harissa carrots and spinach salad
- Garlic powder - 1 tsp
- Cumin, ground - 1 tsp
- Paprika, sweet (sub any variety) - 1 tsp
- Thyme, dried - 1 tsp
- Pork tenderloins - 1 1/2 lb
- Oil, cooking - 1 Tbsp
- Stock, chicken or vegetable - 1/2 cup
- Carrots (sub bagged baby carrots) - 3/4 lb, cut into sticks
- Oil, cooking - 1 Tbsp
- Honey - 2 tsp
- Harissa paste (opt, sub other hot sauce) - 1 tsp
- Shallots - 1/4 bulb, chopped
- Vinegar, balsamic - 2 tsp
- Vinegar, apple cider - 2 tsp
- Maple syrup - 1 tsp
- Oil, cooking - 3 Tbsp
- Apples (any variety) - 1, sliced
- Spinach, baby - 4 oz
- Pecan halves - 1/4 cup
- Make spice rub - Combine garlic powder, cumin, paprika and thyme. (Can be done up to 5 days ahead)
- Carrots - Slice into 3” (7.6 cm) long sticks. (Can be done up to 3 days ahead)
- Make dressing - Dice shallots. Combine with both vinegars, maple syrup and oil. (Can be done up to 3 days ahead)
- Pork tenderloin - Lightly salt and pepper, and tenderize with a fork. (Can be done up to 1 day ahead)
- Slice apples.
- Heat oven to 425F / 218C degrees.
- Combine oil (just the portion for the veggies), honey and harissa. Toss with carrots and season with some salt and pepper. Spread out into a sheet pan and roast until tender, 20 to 25 minutes, shaking and rotating pan midway through.
- While carrots roast, coat pork on all sides with spice rub. Heat a skillet over medium-high heat. Add second part of cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees. Let rest, covered for 10 minutes.
- Toss spinach, apples and pecans with dressing.
- Slice pork and drizzle cooking liquid over the top. Enjoy with carrots and spinach salad on the side!
Loved the flavor of the harissa carrots.0 Helpful
My 5 year old helped to make this dinner since it isn't complicated. AND even better, he ate almost all of it and had seconds. He didn't like the carrots, but the rest of us did. It's not the recipe, it's just he doesn't like cooked vegetables of any sort.0 Helpful
Love it. I do make the miso maple carrots from a previous recipe instead of the harissa carrots and it still works great0 Helpful
The salad and dressing was excellent even without and sweetener. The pork spices were great.0 Helpful
Good meal. Carrots were yummy. A great combo of sweet and spicy (used sriracha instead for the hot sauce). Pork turned out great- good favor while still being lean. Rice was ok.0 Helpful
Had to be careful not to overcook the pork. Was very tasty! Carrots were great too.0 Helpful