Harissa Pork with Mint Yogurt

Ingredients

• 1 lb 12 oz (800 g) pork tenderloin
• 2 tbsp (30 g) rose harissa
• 4 onions (480 g)
• 3 garlic cloves (9 g)
• 2 tbsp (30 ml) olive oil
• 1/2 cup (120 ml) low-sodium vegetable broth
• 1 cup (240 g) plain Greek yogurt
• 1 cup (30 g) chopped fresh mint
• 2 tbsp (30 ml) lemon juice
• 1/3 cup (40 g) shelled pistachios
• 2 cups (400 g) cooked freekeh
• 4 cups (120 g) baby spinach
• 1/2 tsp (1.2 g) black pepper

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Method

1. Cut the pork into thick medallions, press them flat with your palm and rub the harissa and pepper into them.
2. Sear them in half the oil in a wide hot pan, 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, wilt the spinach through the onions and turn everything for 2 minutes, to 145°F at the centre.
5. Stir the mint and lemon into the yogurt. Spread the freekeh on plates, lay the pork and onions over, spoon the yogurt alongside and scatter the toasted pistachios on.