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Title: Harissa-Honey Pork Tenderloin
Categories: Five, Pork, Chiies
Yield: 2 servings

1/4 c Harissa paste
+=OR=+
1 ts Harissa spice powder
2 tb Honey
1 1/4 lb Pork tenderloin; silver skin
- removed, meat halved
- crosswise, patted dry
Salt & pepper
2 ts Neutral oil

Set the oven @ 375ºF/190ºC.

In a small bowl, stir together the harissa and honey. On
a plate, season the pork all over with salt and pepper
(about 1 teaspoon Diamond Crystal kosher salt or ½
teaspoon fine sea salt). Rub a thin layer of the
harissa-honey mixture all over the pork and reserve the
rest.

Heat the oil in a medium ovenproof skillet over
medium-high. Add the pork and cook until very browned on
two sides, 2 to 4 minutes per side. Decrease the heat if
the pork is burning; hold onto the plate.

Turn off the heat and return the pork to the plate. Rub
the pork all over with the remaining harissa-honey
mixture. Remove any burnt bits from the skillet, then
return the pork to the skillet and roast until a
thermometer in the thickest part registers between 140
and 145 degrees, 8 to 12 minutes. (The thinner, tapered
piece of meat may be ready first, so check both pieces
and remove them as they’re done.)

Transfer to a cutting board to rest at least 10 minutes
(the meat’s internal temperature will continue to
climb), then slice and serve with the juices poured
over.

By: Ali Slagle

Yield: 2 to 3 servings

RECIPE FROM: https://cooking.nytimes.com

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