Pork Tenderloin with Harissa Marinade,
and Roasted Chickpeas
Servings
2-3
PreP Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
WHAT YOU NEED TO GET:
1 Bruemar Pork Tenderloin, approx. 500g
+ Olive Oil
Harissa Marinade
+ 3 tablespoons harissa paste
+ 1 tablespoon ground paprika
+ 2 tablespoons honey
+ 1 can of chickpeas, drained
+ Flatbread, toasted
+ Greek yoghurt
+ 2 Lemons, wedged
+ Olive oil
+ Salt
+ Pepper
WHAT YOU NEED TO DO:
1. Preheat oven to 220 °C (fan forced).
2. Heat olive oil in a pan to high heat and sear pork tenderloin on all sides until lightly golden.
3. Combine harissa paste, paprika, honey, salt, pepper and olive oil in a bowl.
4. Place tenderloin in the centre of a lined baking tray, add chickpeas and lemon wedges around the Pork. Cover with Harissa Marinade.
5. Cook for 25-30 minutes, allow to rest for 10 minutes.
6. Serve with lemon wedges, greek yoghurt and flatbread.
