Harissa Roasted Pork Tenderloin + Ye’ Difin Misser Alicha

  • Author: Culinary Concepts AB
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes



Roasted Pork Tenderloin 


2 tbsp olive oil 

1 ea pork tenderloin

2 tbsp dijon mustard 

¼ cup panko bread crumbs 

3 tbsp harissa

1 tbsp light brown sugar

2 tsp salt


1 ea lemon zest 

1 ea orange zest 

1 tbsp onion powder

1 tbsp garlic powder

Ye’ Difin Misser Alicha

3 tbsp olive oil 

1 cup sweet onion (minced) 

1 tsp ginger (minced)

1 tsp garlic (minced) 

2 tbsp tomato paste 

2 tbsp berbere 

1 cup lentils (orange) 

2 cups vegetable stock or water


Roasted Pork Tenderloin 

  • Preheat oven to 400
  • Using a medium bowl add harissa, onion powder, garlic powder, sugar, salt, lemon, and orange zest.  Mix well 
  • Using salt and pepper season your pork tenderloin 
  • Using a medium size pan, add olive oil and place over medium heat on the stove
  • Add pork loin and season on all sides until golden brown.  This will take about 5-8 minutes
  • Remove and allow to rest for 5 minutes
  • Using a spoon coat pork tenderloin with mustard 
  • Next roll the tenderloin in the panko mixture 
  • Place on a baking tray with a rack.  Put in the oven and allow to cook for 8 minutes or until it reaches an internal temperature of 145 
  • Remove and allow to rest for 5 minutes
  • Serve

Ye’ Difin Misser Alicha

  • Using a medium size pan add oil and pre-heat on medium 
  • Add the onions and sweat until translucent
  • Add garlic, ginger, tomato paste, and berbere. Allow it to cook out for 2-3 minutes or until fragrant 
  • Add your stock and mix well 
  • Stir in your lentils 
  • Turn the heat to medium-low (a slow simmer) and cover with a lid
  • 15 minutes into cooking time, check your lentils.  If necessary add ¼ cup of water, cover, and continue cooking
  • Allow mixture to cook out for 30 minutes or until the lentils are tender
  • Once cooked, taste and adjust seasoning with salt and pepper 
  • Finish with cilantro and serve

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