Sheet Pan Harissa-Spiced Pork with Roasted Chickpeas

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 drafted and published.

A bold North African-inspired sheet pan dinner featuring harissa-marinated pork tenderloin and crispy roasted chickpeas for texture and flavor. This Mediterranean-inspired meal-prep 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 410 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, mix 3 tbsp harissa paste with 1 tbsp olive oil until combined.
  2. Step 2: Rub the 1 lb pork tenderloin all over with the harissa mixture and place it on a large rimmed baking sheet.
  3. Step 3: In another bowl, toss 1 can (15 oz) drained and rinsed chickpeas with 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 until evenly coated.
  4. Step 4: Spread the seasoned chickpeas around the pork on the baking sheet in a single layer.
  5. Step 5: Roast in the oven for 25-30 minutes, turning the chickpeas halfway through, until the pork reaches an internal temperature of 145°F and chickpeas are crispy.
  6. Step 6: Remove the pork and let rest for 5 minutes before slicing. Sprinkle 2 tbsp chopped fresh parsley over the chickpeas and serve with 4 lemon wedges for squeezing.

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