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Author Notes: I'm not sure if this is cultural appropriation (politically incorrect) or fusion cooking (all the rage,) but. . . I'm on a mission to combine the flavors of middle-eastern cooking with pork. All because of this simple (and wonderful) recipe. Pork tenderloin, marinated in olive-oil, harissa, and salt, and grilled.
I recommend cooking two; eat one for dinner (or a crowd,) and save the other to serve cold the next day. And I also recommend either making your own harissa or purchasing a high-quality artisan version that comes in a glass jar and not in a tin; I find it picks up a metallic flavor. I use Les Moulins Mahjoub from the Roger's Collection, a traditional harissa from Tunisia.
This is as simple as it gets. And really, really delicious. —Rebecca Zicarelli
Makes 2 pork tenderloins
- 2 pieces Pork Tenderloin, make sure they're about the same weight
- 2 tablespoons olive oil
- 2 teaspoons Harissa, plus extra for serving
- 1 teaspoon kosher salt
- mix the olive, salt, and harissa in a ziplock bag, mixing until the harissa is well distributed throughout the olive oil.
- Add the pork tenderloins, and make sure they're each completely covered with the marinade. Refrigerate for at least 1/2 hour, and up to two days.
- To cook on a grill: preheat your grill, and sear on each side on the hot part, finish cooking on the cooler side over a drip pan until the meat reaches an internal temp of 130 to 140℉. To cook inside, preheat the oven to 400℉ and preheat a heavy frying pan. Brown the tenderloins on the stovetop, and than place in the oven to finish until they reach desired temp. Let rest for at least five minutes, and slice, pouring any juices that escape over the meat.