Ras el Hanout-Spiced Pork Tenderloin with Barley and Harissa-Glazed Asparagus

Rinse barley under cold water until clear. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to a simmer for 25-30 minutes until tender and chewy. Drain any excess liquid.

Rub the pork tenderloin with Ras el Hanout and a pinch of salt. Heat half the oil in a heavy-bottomed skillet over medium-high heat. Sear the pork until deeply browned on all sides, about 8-10 minutes, then remove to a cutting board to rest for 5 minutes.

In the same skillet, add the remaining oil and the asparagus. Sauté over high heat for 3-4 minutes until bright green and tender-crisp. Stir in the harissa paste, tossing until the asparagus is evenly coated and fragrant.

Slice the pork into thick medallions. To serve, mound the cooked barley in a bowl, top with the sliced spiced pork, and arrange the harissa-glazed asparagus alongside. Serve hot.