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   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   
       
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