Harissa Roasted Vegetable Salad with Pork Tenderloin
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ingredients
Harissa Sauce:
- 1/2 boiling water
- 5 dry chili peppers (such as ancho, guajillo or chipotle)
- 2 roasted red peppers
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
ingredients
Roasted Vegetable Salad with Pork:
- 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil, divided
- 4 carrots, cut into 1/2-inch thick slices
- 4 parsnips, cut into 1/2-inch slices
- 1 pound pork tenderloin
- 1/2 teaspoon each salt and pepper, divided
- 8 cups mixed greens
- 2 tablespoons red wine vinegar
- 1/4 cup pistachios
Method
Harissa Sauce:
Step 1
Pour boiling water over chilies; let soak for 20 to 30 minutes or until softened. Drain, reserving 2 tbsp soaking water. Remove stems and seeds from chilies.
Step 2
Add to food processor along with reserved water, red peppers, lemon juice, garlic, cumin, salt and coriander; purée until smooth. With machine running, drizzle in olive oil; process until blended. Store in airtight container in refrigerator for up to 2 weeks.
Roasted Vegetable Salad with Pork:
Step 1
Preheat oven to 400°F. Mix 1 tbsp Harissa with 2 tbsp olive oil; toss with carrots and parsnips. Spread vegetables in single layer on foil-lined baking sheet; bake for 45 minutes or until tender.
Step 2
Meanwhile, season pork tenderloin with half of the salt and pepper. Place on separate foil-lined baking sheet; roast for 35 to 40 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice pork into 1/2-inch-thick medallions.
Step 3
Combine greens and roasted vegetables in large bowl; toss with red wine vinegar, remaining olive oil, and salt and pepper. Divide among 4 plates. Garnish with pistachios. Serve with pork tenderloin and extra Harissa.