Harissa-Spiced Pork Tenderloin with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

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.

A flavorful pork tenderloin roasted alongside crunchy, spiced chickpeas coated in harissa paste for a balanced, hearty dinner with North African flair. This North African-inspired pork recipe, ready in about 45 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: 30 min Serves 4 North African cuisine 420 cal/serving

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Ingredients

1.5 lbs pork tenderloin
2 tbsp harissa paste
3 tbsp olive oil
1 can (15 oz), drained and rinsed canned chickpeas
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh parsley
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 2 tbsp harissa paste and 2 tbsp olive oil until smooth.
Step 2: Rub the harissa mixture evenly over 1.5 lbs pork tenderloin. In a separate bowl, toss 1 can (15 oz) drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp ground coriander, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper.
Step 3: Place the pork tenderloin in the center of a rimmed baking sheet. Spread the seasoned chickpeas around the pork in a single layer.
Step 4: Roast for 25-30 minutes until the pork reaches an internal temperature of 145°F and chickpeas are crispy on the edges.
Step 5: Remove from oven and let pork rest for 5 minutes before slicing. Garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges for squeezing over the top.