Harissa Roasted Vegetable Salad with Pork Tenderloin by filippoberio_us | Quick & Easy Recipe | The Feedfeed
Harissa Roasted Vegetable Salad with Pork Tenderloin
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This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes delivered to your inbox every week. This edition is sponsored by our friends at Filippo Berio Olive Oil and features a wide range of recipes all made with heart-healthy and flavorful olive oil! 

Details

Prep time 45mins
Cook time 45mins
Serves or Makes: 4

Recipe

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

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

Harissa Sauce:

Method

  • 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:

Method

  • 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.

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