Spicy Harissa Pork Loin with a Quinoa Salad

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  • Harissa Eskort Pork Loin:
  • 1 Eskort Pork Loin (± 1.1 kg)
  • 30 ml harissa spice
  • 60 ml olive oil
  • zest and juice of one lemon
  • 250 ml fresh cream
  • Quinoa salad:
  • 500 ml quinoa
  • 1 ½ Lt water
  • 10 ml vegetable stock powder
  • 2 red onions, cut into eighths
  • 60 ml olive oil
  • ½ large cucumber, depipped and cut into long strips
  • 250 ml fresh mint
  • zest and juice of one lemon
  • 30 ml olive oil
  • salt and pepper to taste


  • Harissa Pork Loin:
  • Cut the pork loin into 4 large
  • In a small mixing bowl combine the harissa spice, olive oil, lemon juice and lemon zest.
  • Rub the loin steaks with the harissa paste.
  • Place a large frying pan over a high heat.
  • Fry the loin steaks for 8 minutes on each side.
  • Add the cream and cover with a lid or foil.
  • Reduce the heat and let the loin simmer for another 5
  • Quinoa Salad:
  • Rinse the quinoa with cold water.
  • Add the water and vegetable stock in a large pot over high heat.
  • Add the quinoa and boil for 10 minutes until tender, drain the quinoa from the water.
  • Add the olive oil, lemon juice and lemon zest to the quinoa.


Pour the pan juices over the quinoa.

Top the quinoa with the onions, cucumber and mint (season with salt and pepper)

Serve with pork loin steaks