Try this recipe for seared pork loin with harissa chickpeas, then check out our roast pork loin, Tuscan pork loin steaks and pork medallions.


  • 3 tsp olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp harissa
  • 400g tin chickpeas, drained and rinsed
  • 250ml chicken stock
  • 2 pork loin medallions
  • a large handful baby spinach
  • a handful coriander


  • STEP 1

    Heat 2 tsp of olive oil in a pan and add the onion with a pinch of salt. Cook gently for 5-10 minutes or until soft, adding a little water if it catches. Add the garlic and cook for a minute, then add the harissa and chickpeas, stirring until fully coated. Pour in the stock and simmer gently for 15 minutes.

  • STEP 2

    Heat a frying pan over a high heat and rub the pork medallions all over with 1 tsp of oil and season well. Cook the medallions for 2-3 minutes on each side, then rest under foil for 10 minutes.

  • STEP 3

    Stir the spinach and coriander through the chickpeas, and divide between two plates. Sit the pork on top and serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings