Sheet Pan Harissa-Spiced Pork and Vegetables

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

An easy sheet pan dinner featuring pork tenderloin and mixed vegetables coated in a smoky harissa spice blend, roasted to perfection. This Mediterranean-inspired pork recipe, ready in about 40 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 320 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.

Ingredients

• 1 lb, trimmed and cut into 1-inch medallions pork tenderloin
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 4 cloves, minced garlic cloves
• 1 tbsp lemon juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp harissa paste, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1 lb pork tenderloin cut into 1-inch medallions, 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges to the bowl. Toss everything until evenly coated with the harissa mixture.
3. Step 3: Arrange the pork and vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the pork reaches 145°F internal temperature and vegetables are tender with slightly charred edges.
4. Step 4: Remove from oven and drizzle with 1 tbsp fresh lemon juice. Sprinkle with 1/4 cup chopped fresh cilantro before serving.