Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
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!
Servings: 2
Equipment
Ingredients
Potatoes
- 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
Sauce
- 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 and Pork
- 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
Instructions
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 and Pork
- Combine all the spice rub ingredients in a small bowl.
- 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.
Notes
SUBSTITUTION:
- The spice rub and sauce are great on chicken, too!
- Combine the sauce ingredients 1-2 days ahead of time and refrigerate.
Nutrition
Serving: 1 | Calories: 882kcal | Carbohydrates: 53g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 430mg | Potassium: 933mg | Fiber: 9g | Sugar: 10g | Vitamin A: 32309IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 3mg