Harissa Rubbed Pork Shoulder and Roasted Yams & Figs

This bold and balanced dish features lean, protein-rich pork tenderloin rubbed with anti-inflammatory spices like cinnamon, fennel, and mustard seed, then finished with a harissa-honey glaze for just a touch of heat and a little sweetness. Roasted yams and dates add complex carbs, fiber, and natural minerals. Paired with a vibrant pickled salad of Brussels, radish, and zucchini, it’s a deeply nourishing meal that I hope brings warmth, balance, and flavor to your table.

Harissa Rubbed Pork Shoulder and Roasted Yams & Figs

Ingredients

Harissa, Cinnamon, Fennel Seed, Mustard Seed, Honey, Salt and Pepper, Olive Oil, Carrots, Rice Vinegar, Raw Organic Sugar, Fennel, Mustard Seeds, Turmeric

Directions

You may reheat in the microwave, but I really recommend preheating your oven to 350 and reheating the pork and potatoes that way. It should take about 15 minutes.
These pickled veggies keep well in the fridge for up to at least 7 days, and just get better with time. Don’t toss the brine—use it to quick-pickle more veggies or add a splash to dressings.