TZUTC: -0500   
   MSGID: 38057.fido-homecook@1:3634/12 2bba040b   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Taco Bell red wine. Nothing is surprising anymore.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 18/0 200 19/10 104/119 105/81 106/201 116/116 120/302   
   SEEN-BY: 120/616 123/0 25 126 180 755 3001 3002 128/187 129/305 135/115   
   SEEN-BY: 153/757 7715 154/10 30 50 700 218/700 840 220/6 20 70 90   
   SEEN-BY: 221/1 6 360 222/2 226/17 18 30 44 50 227/114 229/110 114   
   SEEN-BY: 229/206 300 310 317 400 426 428 664 700 705 240/1120 250/1   
   SEEN-BY: 266/512 267/800 275/1000 282/1038 291/111 301/1 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 396/45 460/58 633/267 280 712/620   
   SEEN-BY: 712/848 1321 770/1 100 330 340 772/210 220 230 902/26 2320/105   
   SEEN-BY: 3634/0 12 24 27 56 57 58 119 5075/35   
   PATH: 3634/12 154/10 221/6 218/840 770/1 712/848 229/426