Filetto di maiale arrosto piccante con harissa

Ingredienti

• 1 teaspoon salt
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 1-pound pork tenderloin
• 1 tablespoon extra virgin olive oil
• 2 cloves peeled garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp ground fresh chile paste
• 1/4 cup roasted red peppers (from a jar)
• 1 tablespoon brown sugar
• 1 clove garlic (pressed)
• 1 tablespoon minced fresh mint leaves
• 1 tablespoon freshly squeezed lemon juice
• 1 cup plain 2% or full fat Greek yogurt
• 1 teaspoon extra virgin olive oil

Preparazione

1. 1

   Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the salt, coriander, and cumin in a small bowl. Sprinkle the mixture evenly over the pork tenderloin.

2. 2

   Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork to the pan. Cook for 6 minutes, rotating to brown on all sides.

3. 3

   Remove the pork from the pan and transfer it to the rack of a roasting pan. Brush all sides with the harissa glaze. Roast for 15-20 minutes, or until a thermometer registers 145 degrees Fahrenheit (63 degrees Celsius).

4. 4

   Remove the tenderloin from the oven and let it stand for 5 minutes. Cut it crosswise into slices. Serve with the minted yogurt sauce and you can also pair it with a heaping portion of Fattoush Salad.