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Harissa pork tenderloin is what’s on the menu tonight; simple, flavorful, and everything goes on one sheet pan. The pork gets a quick glaze with harissa, honey, and lemon, so it’s got just the right balance of heat and sweet.
I added roasted potatoes, sweet peppers, and asparagus, and it makes a full dinner with minimal effort (and barely any cleanup). It’s the kind of meal that looks a bit fancy but takes hardly any time to pull together.
Here’s Why This Harissa Pork Tenderloin Dinner Works
- The glaze locks in moisture: The harissa-honey-lemon combo acts like a flavor shield, so the pork stays tender, not dry.
- Smart veggie timing: The asparagus goes in halfway through so it stays crisp-tender; not sad and soggy.
- One pan, less mess: Everything roasts together on a single sheet pan, making cleanup an actual breeze.
- Balanced heat: Harissa gives it a gentle kick, but the honey and lemon keep things in check (no scorched taste buds here).
For more easy pork dinners, try my sheet pan pork chops with apples or my pork chops marsala.
Recipe Tips
- Trim the tenderloin well. Removing the silverskin helps the pork cook more evenly and stay tender. It also allows the harissa glaze to absorb better into the meat
- Pat the pork dry. That helps the glaze stick better and roast properly.
- Preheat the pan if you want extra browning. Toss it in the oven for 5 minutes before adding the pork and veggies.
- Use an instant-read thermometer. Pull the pork at 138–140°F. As it rests, the carry over heat will bring it up to 145°F without drying out.
- Cut larger potatoes in half. If your fingerling potatoes are on the bigger side, halving them helps them roast evenly and finish at the same time as everything else.
- Don’t crowd the pan. Give the pork and veggies some space so they roast properly instead of steaming.
- Let the pork rest before slicing. This gives the juices time to redistribute, so you don’t end up with dry pork and a puddle of juice on your cutting board.
- Use parchment paper for easy cleanup. If you want to skip scrubbing the pan later, parchment paper makes everything easier.
Storing Leftovers
Refrigerate: Store sliced pork and vegetables in an airtight container for up to 3 days.
Freeze: You can freeze the pork (sliced or whole) and roasted vegetables separately for up to 2 months. Wrap tightly or store in freezer bags.
Reheat: Reheat gently in a 325°F oven or in a covered skillet with a splash of broth or water to keep everything moist.
Sheet Pan Pork Tenderloin
This harissa pork tenderloin is everything a weeknight dinner should be—flavor-packed, low effort, and easy to clean up. Whether you’re cooking for yourself or feeding a table full of hungry people, this one hits the mark every time. Try it once and you’ll keep it in your rotation.
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Harissa Glazed Pork Tenderloin with Veggies
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Ingredients
- 1 pork tenderloin, 1 to 1½ pounds, silver removed
- 2 tablespoons harissa paste
- 4 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground fennel seed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound fingerling potatoes
- 4 bell peppers, or Italian sweet peppers
- 16 ounces fresh asparagus
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat the oven to 425°F and adjust the oven rack to the center position. Lightly coat a large sheet pan with oil or line with parchment paper.
- In a small dish, combine the harissa paste, 1 tablespoon of the olive oil, honey, lemon juice, garlic powder, ground fennel, salt and pepper.
- Pat the tenderloin with paper towels to remove excess moisture. Using a silicone basting brush, coat the tenderloin with the harissa glaze and place it in the center of the prepared sheet pan.
- Place the fingerling potatoes in a large plate and drizzle with 1 tablespoon of the oil. Arrange the potatoes on one end of the sheet pan. Add the peppers to the plate, drizzle and toss with oil, arrange the peppers on the other end of the sheet pan. Place the asparagus in the plate and drizzle with oil then set aside as they will be added to the sheet pan half-way through the roasting time.
- Season the potatoes and peppers with salt and pepper then transfer the sheet pan to the oven.
- Roast the tenderloin and vegetables for 15 minutes, then remove the pan from the oven with a spatula create enough space for the asparagus. Add the asparagus and return the sheet pan to the oven and roast for an additional 10-12 minutes or until the pork tenderloin registers 138°F to 140°F with an instant-read meat thermometer when inserted in the thickest part of the tenderloin.
- Remove the sheet pan from the oven and transfer the tenderloin to a cutting board. Cover lightly with foil and allow to rest for 5 minutes before slicing. The residual heat will continue to raise the temperature to 145°F.
- Slice the tenderloin diagonally, in ½-inch portions and arrange on a serving platter. Arrange the potatoes, peppers and asparagus around the tenderloin, sprinkle with chopped parsley and serve.
Notes
Variations:
- Add apricot preserves to the glaze for a sweet twist.
- Swap in zucchini and red onion for a late-summer veggie mix.
- Try orange zest and juice for a spicy citrus glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!The Ingredients
Meat: Pork tenderloin
Produce: Fingerling potatoes, Italian sweet peppers (or bell peppers), asparagus, lemon, fresh parsley
Pantry: Olive oil, honey
Pantry Seasonings: Garlic powder, ground fennel, salt, black pepper
Condiments: Harissa paste
Process Photos
