This simple recipe for a flavorful roast pork and sides comes together with such ease! The saffron grains cook on the stove at the same time you are searing the pork, and then you roast the seared pork alongside the baby zucchini until tender.  The pork loin gets its flavor from a nice combination of sweet honey and harissa powder, and searing it first before roasting it really gives it a nice brown crust.  The original recipe calls for freekeh cooked with a pinch of saffron for that deep yellow hue and unmistakably rich flavor, but I decided to use white rice instead and flavor it not only with the saffron, but with some crunchy chopped hazelnuts, fresh tarragon and diced roasted red peppers for a splash of color.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/honey_harissa_pork_tenderloin_saffron_freekeh_zucchini.html)

Tagged: baby zucchini, Eating Well, freekeh, harrissa, honey, pork, pork tenderloin, roast pork, saffron, saffron freekeh, saffron rice