September 29, 2021
Harissa Rubbed Pork Tenderloin with Roast Kabocha and Red Onion with Tahini and Za’atar
Sweet and spicy pork tenderloin pairs well with an earthy and sweet roast squash salad that gets lifted with some fresh herbs and drizzled with a nutty tahini sauce. The squash salad is barely adapted from a Yotam Ottolenghi recipe.
Servings: 2
Calories: 370kcal
Ingredients
Pork
- 1 pound pork tenderloin
- 1/2 tablespoon Harissa paste
- 1/2 tablespoon tomato paste
- 1/2 tablespoon gluten-free soy sauce or 1 tablespoon coconut aminos
- pinch monk fruit, powdered optional, omit if using coconut aminos
Squash
- 1 cup kabocha squash cut into 1/2-inch cubes, about 1 cup cubes
- 1/2 red onion cut into 1/2-inch thick slices
- 1/2 tablespoon avocado oil
- salt and pepper to taste
- 1 tablespoon tahini paste
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- 1 small garlic clove minced
- 1/2 tablespoon za’atar
- 1 tablespoon parsley minced
Instructions
- Preheat the oven to 450ºF, line a rimmed baking sheet with foil, and grease it with a bit of oil. Set aside.
- Season the pork tenderloin with salt and pepper, rub with the harissa, tomato, and coconut aminos. Place the pork on the baking sheet. Toss the kabocha and red onion with the avocado oil. Spread them onto the baking pan around the pork. Roast for 20-25 minutes, or until the pork registers 145ºF. Transfer pork to a cutting board and tent with foil to rest at least for at least 5 minutes. Return the pan to the oven and continue roasting the squash and onions for another 10-15 minutes, or until they take on some golden color and are cooked through.
- While the pork and squash cooks, prepare the tahini sauce by stirring together the tahini, water, lemon, and garlic. Add more water as needed to make the sauce a drizzling consistency.
- Once roasted, divide the vegetables between two serving plates and drizzle with sauce. Sprinkle with za’atar and parsley. Slice the pork divide between the two plates and serve.
Nutrition Facts
Harissa Rubbed Pork Tenderloin with Roast Kabocha and Red Onion with Tahini and Za’atar
Amount per Serving
Calories
370
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
147
mg
49
%
Sodium
462
mg
20
%
Potassium
1276
mg
36
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
51
g
102
%
Vitamin A
1092
IU
22
%
Vitamin C
16
mg
19
%
Calcium
72
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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