Harissa Pork with Mint Yogurt

Ingredients

• 28 oz (800 g) pork tenderloin
• 2 tbsp (30 g) rose harissa
• 2 tbsp (30 ml) olive oil
• 4 onions (480 g), sliced
• 3 garlic cloves (9 g), minced
• 1/2 cup (120 ml) low-sodium vegetable broth
• 2 tbsp (30 ml) lime juice
• 1 cup (240 g) plain Greek yogurt
• 1 cup (30 g) chopped fresh mint
• 2 cups (400 g) cooked freekeh

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Method

1. Cut the pork into 1-inch (2.5 cm) medallions, press each one to about 3/4 inch (2 cm) with your palm and rub the harissa into them.
2. Sear them in two batches in half the oil in a wide hot pan over medium-high heat, 3 minutes a side without moving them, until darkly crusted. Lift them out to rest.
3. Soften the sliced onions in the rest of the oil 10 minutes, until golden, adding the garlic for the last minute, then pour in the broth and let it bubble down to a glaze.
4. Return the pork with its juices and turn everything for 2 minutes, until it reads 63°C (145°F) in the centre. Take the pan off the heat and rest 3 minutes.
5. Stir the mint and lime juice into the yogurt. Spread the freekeh on plates, lay the pork and onions over and spoon the yogurt alongside.