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Recipes
One-Pan Harissa Pork with Sweet Potatoes
4 servings
50 minutes total (Active 25 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 tablespoons fresh mint, divided
  • 2 medium sweet potatoes (about 1 lb)
  • 1 lemon, for juice
  • ¼ cup sun-dried tomato pesto
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground red pepper
  • 1 teaspoon honey
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 teaspoons ground cumin, divided
  • 1 ¼ teaspoons kosher salt, divided
  • 1 lb pork tenderloin
  • ½ cup plain Greek yogurt
  • 1 tablespoon water
  • 1 (6 oz) bag fresh English peas

Prep

    • Preheat oven to 425°F. Line baking sheet with foil.
    • Chop mint., peel potatoes and cut into 1-inch cubes, and squeeze lemon for juice (2 tablespoons).

Steps

    1. Combine pesto, paprika, red pepper, honey, 3 tablespoons oil, 1 tablespoon mint, 1 tablespoon lemon juice, 2 teaspoons cumin, and ½ teaspoon salt. Toss potatoes in one-half spice mixture, then arrange on baking sheet; bake 15 minutes.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with ½ teaspoon salt (wash hands). Pour remaining 1 tablespoon oil in pan, then add pork; cook 4–5 minutes, turning occasionally, until browned. Meanwhile, combine in small bowl: yogurt, water, and remaining 1 tablespoon each lemon juice and mint, 1 teaspoon cumin, and ¼ teaspoon salt; mix until yogurt sauce is well blended.
    3. Remove potatoes from oven; toss with peas, then arrange on one-half of same baking sheet. Place pork on other half of baking sheet; drizzle with reserved spice mixture. Bake 15–18 minutes or until potatoes are tender and pork is 145°F. Let pork rest 5 minutes, then slice. Serve pork with vegetables, drizzled with yogurt sauce.

Amount per ¼ recipe serving: Calories 460, Total Fat 21g, Sat Fat 4g, Trans Fat 0g, Chol 70mg, Sodium 940mg, Total Carb 36g, Fiber 7g, Sugars 11g, Protein 32g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 20%