I recently picked up some local salad greens, cherry tomatoes, and pork tenderloin, and decided to make that into dinner tonight. The greens and tomatoes were simple—tossed with some Brightland olive oil and Champagne vinegar, and a pinch of kosher salt and grind of pepper. And I found a recipe on NYT Cooking for harissa-honey glazed pork tenderloin that was insanely easy and flavorful. I used up the remainder of a jar of rose harissa that I blew through in the course of a week—time to reorder! Here’s the recipe for the pork tenderloin:
Harissa-Honey Glazed Pork Tenderloin
¼ cup harissa paste
2 tablespoons raw honey
1 pork tenderloin (1 to 1¼ pounds), silver skin removed, meat halved crosswise
2 teaspoons sunflower or other neutral oil
Preheat the oven to 375 degrees. In a small bowl, stir together the harissa and honey. On a plate, season the pork all over with salt and pepper. Rub a thin layer of the harissa-honey mixture all over the pork.
Heat the oil in a medium heavy-bottomed (e.g. cast iron) skillet over medium-high heat. Add the pork and cook until very browned on two sides, 2 to 4 minutes per side.
Turn off the heat and remove pork to a plate. Rub the pork all over with the remaining harissa-honey mixture. 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 piece of meat may be ready first, so check both pieces and remove each when done.
Transfer to a cutting board to rest at least 10 minutes, then slice and serve.