How to cook Pork tenderloin with chickpeas, peppers & harissa | Steve's Suppers

Preheat the oven to 400°F.

Season the pork tenderloin with salt, black pepper, cumin, and paprika.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.

Remove the pork from the skillet and set aside.

In the same skillet, add chopped onion and garlic; sauté until softened, about 2-3 minutes.

Add chopped bell peppers and cook until slightly tender, about 4-5 minutes.

Stir in the canned chickpeas, harissa paste, and vegetable broth; mix well.

Return the pork tenderloin to the skillet, nestling it among the vegetables.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.

Remove the skillet from the oven and let the pork rest for 5-10 minutes.

Slice the pork tenderloin and serve it over the chickpea and pepper mixture.

Garnish with fresh parsley and a squeeze of lemon juice before serving.

Spice Level:

Allergens