Harissa-Glazed Pork Tenderloin with Couscous Salad
By Alli BerkeyPublished on December 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons honey 4 teaspoons harissa, divided2 (1-pound) pork tenderloins, trimmed1 ¼ teaspoons table salt, divided½ teaspoon pepper 6 tablespoons extra-virgin olive oil, divided1 cup water ¾ cup couscous 3 carrots, peeled and shredded3 ounces feta cheese, crumbled (3⁄4 cup)½ cup pitted green olives, chopped coarse½ cup fresh parsley leaves
Before You Begin
Harissa is a potent North African chile paste flavored with garlic and spices.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Combine honey and 1 tablespoon harissa in small bowl. Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, about 7 minutes. Transfer pork to rimmed baking sheet; brush with honey mixture; and roast until meat registers 135 degrees, about 18 minutes.
- Meanwhile, bring water, 2 tablespoons oil, remaining 1 teaspoon harissa, and remaining ¼ teaspoon salt to boil in now-empty skillet. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
- Let pork rest for 5 minutes. Stir carrots, feta, olives, parsley, and remaining 3 tablespoons oil into couscous. Slice pork and serve with couscous salad.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons honey
4 teaspoons harissa, divided
2 (1-pound) pork tenderloins, trimmed
1 ¼ teaspoons table salt, divided
½ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 cup water
¾ cup couscous
3 carrots, peeled and shredded
3 ounces feta cheese, crumbled (3⁄4 cup)
½ cup pitted green olives, chopped coarse
½ cup fresh parsley leaves
Ingredients
2 tablespoons honey
4 teaspoons harissa, divided
2 (1-pound) pork tenderloins, trimmed
1 ¼ teaspoons table salt, divided
½ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 cup water
¾ cup couscous
3 carrots, peeled and shredded
3 ounces feta cheese, crumbled (3⁄4 cup)
½ cup pitted green olives, chopped coarse
½ cup fresh parsley leaves
Ingredients
2 tablespoons honey
4 teaspoons harissa, divided
2 (1-pound) pork tenderloins, trimmed
1 ¼ teaspoons table salt, divided
½ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 cup water
¾ cup couscous
3 carrots, peeled and shredded
3 ounces feta cheese, crumbled (3⁄4 cup)
½ cup pitted green olives, chopped coarse
½ cup fresh parsley leaves
Why This Recipe Works
Potent harissa, typically made from chiles, spices, and garlic, provided earthy, fragrant heat to both the pork and the couscous.
Before You Begin
Harissa is a potent North African chile paste flavored with garlic and spices.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Combine honey and 1 tablespoon harissa in small bowl. Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, about 7 minutes. Transfer pork to rimmed baking sheet; brush with honey mixture; and roast until meat registers 135 degrees, about 18 minutes.
- Meanwhile, bring water, 2 tablespoons oil, remaining 1 teaspoon harissa, and remaining ¼ teaspoon salt to boil in now-empty skillet. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
- Let pork rest for 5 minutes. Stir carrots, feta, olives, parsley, and remaining 3 tablespoons oil into couscous. Slice pork and serve with couscous salad.
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