INGREDIENTS

For the harissa paste:

• ¼ cup red bell pepper roasted
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon ground fresh chilli paste
• ¼ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 2 garlic cloves

For the yoghurt sauce:

• 1 cup plain yoghurt
• ¼ cup chopped fresh mint
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin

For the pork:

• ½ kg pork fillet, trimmed
• 1 tablespoon olive oil
• ½ teaspoon salt

PREPARATION METHOD

1. To make the harissa paste, place the roasted bell pepper, olive oil, lemon juice, chilli paste, salt, cumin, coriander and garlic in a blender or a food processor. Process until smooth, then place in a large bowl and set aside.
2. Light your Envirofit SuperSaver Charcoal Jiko using little charcoal.
3. Heat a large skillet over medium-high heat (by fully opening the SuperSaver air regulator). Add olive oil and swirl to coat. Sprinkle pork with salt and add to pan; cook for 9 minutes each side, browning all sides. Add pork to the harissa paste, turning to coat. Return the pork back on the pan; brush with remaining harissa and cook for 5 more minutes, or until cooked through. Remove from heat, and let rest for 5 minutes before slicing.
4. While the pork is resting, make the yoghurt sauce by combining yoghurt, mint, lemon juice and cumin in a bowl. Cover and set aside.
5. Slice pork and serve with yoghurt sauce to your family and see them enjoy and want more!

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