Harissa-Spiced Pork Tenderloin Bowl
1. Preheat oven to 400°. In small bowl, stir 1 tablespoon oil and harissa; brush on all sides of pork. Heat large, oven-safe skillet over medium-high heat; add pork and cook 5 minutes or until browned, turning occasionally. Add onions, carrots and fennel; drizzle with remaining 1 tablespoon oil. Transfer skillet to oven; roast 25 minutes or until internal temperature of pork reaches 145°. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Thinly slice pork against the grain; stir into vegetables. Makes about 4 cups.
2. Prepare rice as label directs.
3. Serve pork and vegetables over rice topped with radicchio, yogurt and tahini.
Chef Tip: Recipe can be customized by replacing rice with whole wheat couscous, lentils or Wholesome Pantryâ„¢ Organic Riced Cauliflower, radicchio with baby arugula or spinach, and/or tahini with hummus or sun-dried tomato pesto.
- 16 g Fat
- 3 g Saturated fat
- 63 mg Cholesterol
- 498 mg sodium
- 33 g Carbohydrates
- 6 6 fiber
- 30 g Protein
Directions
1. Preheat oven to 400°. In small bowl, stir 1 tablespoon oil and harissa; brush on all sides of pork. Heat large, oven-safe skillet over medium-high heat; add pork and cook 5 minutes or until browned, turning occasionally. Add onions, carrots and fennel; drizzle with remaining 1 tablespoon oil. Transfer skillet to oven; roast 25 minutes or until internal temperature of pork reaches 145°. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Thinly slice pork against the grain; stir into vegetables. Makes about 4 cups.
2. Prepare rice as label directs.
3. Serve pork and vegetables over rice topped with radicchio, yogurt and tahini.
Chef Tip: Recipe can be customized by replacing rice with whole wheat couscous, lentils or Wholesome Pantryâ„¢ Organic Riced Cauliflower, radicchio with baby arugula or spinach, and/or tahini with hummus or sun-dried tomato pesto.
