Sheet Pan Harissa-Spiced Pork with Roasted Cauliflower

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A fragrant sheet pan dinner combining spicy harissa-marinated pork tenderloin with caramelized roasted cauliflower for a flavorful, hands-off meal. This mediterranean-inspired comfort food (gluten free) ready in about 45 minutes pairs pound, trimmed pork tenderloin, harissa paste, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Ingredients

• 1 pound, trimmed pork tenderloin
• 2 tbsp harissa paste
• 4 cups cauliflower florets
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1.5 tsp salt
• 1 tsp black pepper
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tbsp harissa paste, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to form a marinade.
2. Step 2: Rub the 1 pound pork tenderloin evenly with the harissa marinade. Set aside.
3. Step 3: Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a large rimmed baking sheet.
4. Step 4: Place the pork tenderloin in the center of the baking sheet and arrange cauliflower around it in a single layer.
5. Step 5: Roast for 25-30 minutes until pork reaches an internal temperature of 145°F and cauliflower edges are golden and tender.
6. Step 6: Remove from oven and let pork rest for 5 minutes before slicing. Serve pork slices with roasted cauliflower and lemon wedges for squeezing over.