Roast Pork Tenderloin with Spicy Chickpea Stew
Prep time
Cook time
Total time
Don't let the long ingredient list scare you off... this spicy roast pork tenderloin and hearty Spanish-inspired chickpea stew is easy enough to throw together on a weeknight. Make sure to serve this one-pan-wonder with a loaf of crusty bread to mop up the sauce.
Recipe type: Main
Serves: 4
Roast Pork Tenderloin:
  • 1 pork tenderloin,
  • 1 tsp ground cumin
  • ½ tsp sweet paprika
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
Chickpea Stew:
  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika
  • ½ tsp dried chili flakes
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • ¼ cup dry sherry
  • 1 tbsp tomato paste
  • 1 can (400 g / 14 oz) diced tomatoes
  • ½ cup chicken broth
  • 1 cup diced sweet potato
  • 1 can (540 ml / 19 oz) chickpeas, drained and rinsed
  • Chopped fresh parsley, for garnish
  1. Preheat the oven to 400F.
  2. Pat the pork tenderloin dry with paper towels. In a small bowl, stir together the cumin, paprika, salt and pepper, and rub all over the tenderloin.
  3. In a large, heavy-bottomed skillet, heat the olive oil and sear the pork tenderloin on all sides until well-browned. Transfer to a baking sheet and set aside.
  4. Add the onion to the pan, and saute until it starts to turn soft and translucent, about 3-5 minutes. Add the chopped garlic, and continue cooking until fragrant, about 1-2 minutes longer. Stir in the paprika, chili flakes, salt and pepper, then add the sherry and tomato paste and cook for another 1-2 minutes, scraping up any browned bits from the bottom of the pan as you go.
  5. Add the diced tomatoes, chicken broth and sweet potato to the pan. Bring the mixture to a boil, then reduce heat to low and simmer for 12-15 minutes, or until the sweet potatoes start to soften. Remove from heat and stir in the chickpeas.
  6. Gently rest the pork tenderloin on top of the stew. Roast in preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers an internal temperature of 145F. Transfer the pork to a cutting board, tent loosely with aluminum foil, and set aside to rest for 10 minutes before cutting into slices.
  7. Meanwhile, give the stew a stir, and return it to the oven to bake for another 5-10 minutes, or until the sweet potatoes are very soft and the sauce has thickened.
  8. To serve, divide the stew between four shallow bowls, and top off with slices of tenderloin. Finish with a sprinkling of parsley, and serve immediately.
Recipe by Crumb: A Food Blog at