Harissa Glazed Pork Tenderloin with Veggies

Harissa glazed pork tenderloin on a platter with roasted vegetables.

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Harissa Glazed Pork Tenderloin with Veggies

This harissa pork tenderloin sheet pan dinner is simple, flavorful, and comes together with minimal cleanup. The pork gets a bold, balanced glaze while the potatoes, peppers, and asparagus roast alongside for a full meal, all on one pan.

Prep Time15

Cook Time25

Course: Main Course, Main Dish

Cuisine: American, Mediterranean

Keyword: harissa pork tenderloin, sheet pan pork tenderloin

Servings: servings

Author: Pat Nyswonger

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

Any potatoes can be used in this recipe. If they are large, cut them in to about 1.5 inches thick so they will cook evenly.

Adding the asparagus half-way through the roasting time will keep them bright green and prevent them from over cooking.

Ground fennel compliments the pork very nicely, other choices would be ground cumin or smoked paprika.

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.

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.

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