Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons harissa paste, 2 tablespoons honey, 1 tablespoon olive oil, 1 teaspoon caraway seeds, 2 minced cloves of garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the marinade.

2. 2

   Place 1.5 pounds pork tenderloin in a shallow dish, pour the harissa marinade over it, ensuring the pork is fully coated, then refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   Preheat your oven to 400°F (200°C); on a large baking sheet, toss 1 large onion cut into wedges, 1.5 pounds potatoes cut into 1-inch pieces, 3 medium carrots cut into 1-inch pieces, and 2 medium beets cut into 1-inch pieces with an additional 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper.

4. 4

   Remove the marinated pork tenderloin from the refrigerator, reserving any extra marinade, and place it in the center of the baking sheet with the prepared vegetables, spreading the vegetables evenly around the pork.

5. 5

   Roast for 20 minutes, then flip the pork tenderloin and toss the vegetables, brushing the pork with any remaining marinade, and continue to roast for another 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

6. 6

   Remove the baking sheet from the oven and let the pork tenderloin rest for 10 minutes on a cutting board before slicing it into 1-inch thick medallions; garnish with 2 tablespoons chopped fresh dill if desired.