Harissa-Rubbed Pork Tenderloin with Chickpea and Tomato Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin rubbed with smoky harissa served alongside a hearty chickpea and tomato stew simmered with aromatic spices. This Mediterranean-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rub 1.5 lbs pork tenderloin evenly with 3 tbsp harissa paste and 1 tbsp olive oil. Let rest for 10 minutes.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add 1 diced onion and sauté for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika to the skillet and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes, and 1 cup vegetable broth. Simmer for 5 minutes to blend flavors.
  5. Step 5: Push stew to the side of the skillet, place pork tenderloin in the center, and sear for 2 minutes per side to brown.
  6. Step 6: Transfer skillet to the oven and roast for 15-20 minutes until pork reaches 145°F internal temperature.
  7. Step 7: Remove pork, let rest 5 minutes. Stir 2 tbsp chopped fresh parsley into the stew, season with 1 tsp salt and 1/2 tsp black pepper. Slice pork and serve over chickpea stew.

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