Crispy Cumin Pork Tenderloin Bowl with Pickled Red Onion & Tahini-Harissa Sauce

Cumin anchors countless Middle Eastern spice rubs, and here it coats pork tenderloin for a quick sear-then-roast finish. The bowl brightens with pickled red onion and a creamy tahini-harissa drizzle.

Serves 3

Estimate for one serving

• 610 cal
• 42g protein
• 48g carbs
• 27g fat
• 7g fiber

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Ingredients

• 1 lb pork tenderloin
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 3/4 cup (dry) quinoa
• 1 medium cucumber
• 1 1/2 cups cherry tomatoes
• 1 small red onion
• 1/3 cup apple cider vinegar
• 3 tbsp tahini
• 2 tsp harissa paste
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 3 tbsp water
• 1/4 cup (chopped) fresh mint

Instructions

1. 1Combine cumin, smoked paprika, garlic powder, and salt. Rub evenly over the pork tenderloin.
2. 2Heat olive oil in a cast-iron skillet over medium-high. Sear pork 3 minutes per side, then transfer to 425 °F oven for 12–14 minutes until internal temperature reaches 145 °F. Rest 5 minutes before slicing.
3. 3Meanwhile, cook quinoa in water with pinch of salt for 15 minutes. Fluff and cool slightly.
4. 4Thinly slice small red onion. Quick-pickle in apple cider vinegar + salt for 10 minutes.
5. 5Whisk tahini, harissa, lemon juice, water, and remaining olive oil into a silky sauce; season lightly.
6. 6Dice cucumber and halve cherry tomatoes.
7. 7Assemble 3 bowls: quinoa base, sliced pork, cucumber, tomatoes, drained pickled onion, and generous tahini-harissa drizzle. Finish with chopped mint.