Harissa Roasted Pork Tenderloin with Chickpea and Sweet P...

Ingredients

• 1.5 lbs pork tenderloin
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 lb sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup Greek yogurt
• 2 tbsp fresh lemon juice
• 1/4 tsp cumin
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix harissa paste, olive oil, salt, and black pepper. Rub the mixture all over the pork tenderloin.
3. Place the marinated pork on a baking sheet and roast in the oven for about 20 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the pork is roasting, bring a pot of water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 minutes.
5. Drain the sweet potatoes and return them to the pot. Add the chickpeas, Greek yogurt, lemon juice, and cumin. Mash until smooth and creamy.
6. Once the pork is finished cooking, let it rest for 5 minutes before slicing.
7. Serve the sliced pork tenderloin alongside the chickpea and sweet potato mash, garnished with chopped parsley.