Sheet Pan Harissa-Glazed Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender pork tenderloin coated with smoky harissa and roasted alongside sweet potatoes and bell peppers for a flavorful one-pan meal. This Mediterranean-inspired pork recipe (gluten free), 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 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb, trimmed pork tenderloin
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 large, peeled and cut into 1-inch cubes sweet potato
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped (for garnish) fresh cilantro

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Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, mix 2 tbsp harissa paste and 1 tbsp olive oil until smooth. Rub this mixture evenly over the entire surface of the 1 lb pork tenderloin.
2. Step 2: On a large rimmed baking sheet, toss 1 large peeled and cubed sweet potato, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 3 minced garlic cloves with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well coated.
3. Step 3: Place the harissa-coated pork tenderloin in the center of the baking sheet among the vegetables. Roast in the preheated oven for 25-30 minutes, turning the vegetables once halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven and let the pork rest for 5 minutes before slicing. Garnish with 2 tbsp chopped fresh cilantro and serve with the roasted vegetables.