Harissa Pork with Pomegranate & Pumpkin
with Greek-style cheese, tahini & bulgur- Tarwe
- Melk (inclusief lactose)
- Ei
- Sesamzaad
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
Harissa is a chili paste from the Maghreb made using a variety of chilies, spices, and herbs. Its name comes from the Arabic root word 'harasa', which means to 'crush' or 'mash'.
Ingredients
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
½ piece
Lemon
75 g
Bulgur
(Contains: Soja, May contain traces of allergens, Tarwe)
75 g
Diced pumpkin
½ piece
Red onion
20 g
Tahini sauce
(Contains: Melk (inclusief lactose), Ei, Sesamzaad)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
50 g
Spinach
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
¼ piece
Pomegranate
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
Hello Harissa
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the onion into eighths and transfer to a parchment-lined baking sheet. Add the pumpkin, then drizzle with half of the olive oil.
- Season with salt and pepper, then toss well to coat. Roast in the oven for 14 - 16 minutes, tossing halfway.
- Transfer the bulgur to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount). Cook the bulgur for 10 minutes over low heat, stirring occasionally.
- Zest the lemon. Cut half of the lemon into wedges and juice the rest onto a deep plate.
- Add the harissa* and the rest of the olive oil, along with 0.5 tsp lemon zest per person. Mix well to combine.
- Melt the butter in a frying pan over high heat. Sear the pork tenderloin for 2 - 3 minutes until evenly browned.
- Transfer to an oven dish and pour over the harissa mixture, then roast in the oven for 6 - 8 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Roughly chop the parsley. Combine the tahini sauce with the juice of 1 lemon wedge per person.
- To the bulgur, add the spinach, za'atar and extra virgin olive oil (see Tip). Mix well to combine, seasoning to taste with salt and pepper.
Tip: make sure the bulgur is still warm, so as to allow the spinach to wilt and reduce.
- Slice the pork tenderloin.
- Serve the bulgur on deep plates and top with the pumpkin and onion, then with the pork.
- Crumble over the Greek-style cheese and drizzle with the tahini sauce.
- Garnish with the parsley and the pomegranate seeds.
