Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges is a super-tasty dinner for two! You’ll enjoy making this spicy, flavorful dish for that special someone and it’s also the perfect easy dinner you can make together! It’s so good, my husband practically licked his plate!
In Sunday’s Taste Matters, I shared Dorie Greenspan’s new cookbook, Everyday Dorie, as my current cookbook crush! Here is a spin on one of the recipes from that book.
I’m truly crazy about her new cookbook! There are so many recipes that sound like they rock with flavor and are so simple! This Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potatoes is inspired by one of the recipes in her cookbook: Lightning Fast Tahini Pork.
Dorie’s recipe for the Lightning Fast Tahini Pork calls for putting a dry harissa spice blend in with the spice combination that dusts the pork. I only had a harissa paste on hand. So, instead of using it on the pork, I used it on sweet potatoes to serve on the side. A little cayenne pepper worked perfectly instead in the spice blend.
Dorie’s recipe calls for cutting the pork tenderloin into chunks, but I prefer to cut it into medallions. I find it easier to get them all cooked properly than with chunks.
How to make Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges:
- Start by prepping the sweet potatoes. Peel and cut into wedges. Toss with harissa paste, olive oil, salt and pepper then spread out on a baking sheet.
- Now, the harissa paste looks dark and foreboding, but trust me! It’s really that color because of the chile peppers that are in it.
- Bake while making the Spicy Tahini Pork Medallions.
- Start by trimming and prepping the pork tenderloin. With a pork tenderloin (not to be confused with a pork loin which is a completely different cut) be sure to remove the silverskin which is a tough membrane and very visible.
- Combine a few simple spices: Ginger, cumin, cayenne, turmeric and salt and black pepper…
- Sprinkle onto the pork, coating as much of the medallion as possible…
- Then give it a good sear on both sides in olive oil….
- Super crusty and Ah—mazing!!!!
- Add the tahini sauce combination and simmer away until the medallions are cooked through and the sauce has thickened.
- Your loved one is going to be looking over your shoulder on this one eager to dig in!
- Just about then, the Harissa Roasted Sweet Potato Wedges should be done…
- Plate, garnish with chopped fresh cilantro…
Not pictured here because I photographed this before we ate but a little cooling yogurt or sour cream on the side is not a bad idea! Just sayin…
Want more great pork tenderloin recipes? Try my:
- Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
- Spice-Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce
- Bourbon-Marinated Pork Tenderloin with Peach – Watermelon Salsa
- Pecan-Crusted Pork Tenderloin with Bourbon – Mustard Sauce
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- 2 medium sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons harissa paste
- salt and freshly ground black pepper, to taste
- 1/4 cup tahini
- 3 tablespoons honey
- 1 large lemon, juiced (2-3 tablespoons)
- 2 tablespoons cider vinegar
- 1/4 cup water or as needed
- 2 cloves garlic, minced
- Salt, to taste
- SPICE RUB
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) pork tenderloin, trimmed of silverskin and excess fat, cut into 8 medallions
- 2 tablespoons olive oil
- 1 Fresno chile, thinly sliced
- Chopped fresh cilantro, for garnish
- Plain yogurt, for serving
- POTATOES: Preheat oven to 375 degrees.
- Combine sweet potatoes, olive oil, harissa paste and salt and black pepper to taste in a bowl. Toss well so that the potatoes are well-covered with the ingredients.
- Spread out onto a nonstick baking sheet or line one with nonstick aluminum foil. Spread the potato wedges out on the baking sheet and place in the oven. Bake 15 minutes. Turn over and bake another 10-12 minutes or until wedges are crispy on the outside and tender on the inside.
- SAUCE: Combine all the sauce ingredients in a small bowl. Set aside.
- SPICE RUB: Combine all the spice rub ingredients in a small bowl.
- PORK: Coat the pork tenderloin medallions with as much of the spice rub as possible, paying most attention to the top and bottom of the medallion as that's the part that will be seared.
- Heat olive oil in a nonstick pan or skillet over medium-high heat. Add the pork medallions, reduce heat to medium and cook 3-4 minutes per side.
- Add the Fresno chile and sauce. Simmer, reducing heat to low (the sauce will thicken!) as needed until the pork medallions are cooked through to at least 145 degrees in the center. Turn the pork once while simmering and add a tablespoon or two of water if needed.
- Serve pork with potatoes garnished with fresh cilantro and with yogurt as needed.
Amount Per Serving Calories 1033 Total Fat 57g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 43g Cholesterol 75mg Sodium 1396mg Carbohydrates 98g Fiber 11g Sugar 47g Protein 39g