Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Harissa is a North African hot chili sauce that serves as a smoky hot rub for pork tenderloin in this seriously simple dinner. It can be found prepared at specialty stores and most grocery stores around the county. It’s amazing how one little jar can turn out such a delicious dinner with virtually no effort! Served with earthy cumin and bright mint-flavored yogurt to temper the heat, you will fall in love with this meal. Try it in the same manner with chicken breasts, too.
1/2 cup prepared harissa 2 pork tenderloin, trimmed and excess fat removed 1 tablespoon olive oil 1 cup plain Greek yogurt ¼ cup chopped fresh mint leaves 1 teaspoon ground cumin ½ teaspoon lemon juice Kosher salt and freshly ground pepper
Preheat the oven to 425°F.
In a large bowl, stir together the prepared harissa, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Warm the olive oil in a large oven-proof frying pan over medium high heat. Brown the pork, turning occasionally until golden on all sides, 6 to 8 minutes total. Remove the pork from the pan.
When the pork is cool enough to handle, place it in the bowl with the harissa mixture and turn to coat. Transfer the pork back into the oven-proof frying pan, place in the oven and cook to an internal temperature of 155°F, 15 to 20 minutes. Let rest 5 to 10 minutes before slicing.
For the dipping sauce, mix the yogurt, chopped mint together, ground cumin, and lemon juice in a small bowl. Season with salt and pepper.
To serve, slice each tenderloin into 1-inch thick pieces and serve with sauce on the side.
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