Pork tenderloins were half off at the Teets a couple weeks ago, so I decided to try a recipe for spicy North African pork tenderloin.Yum, yum, yum!!! I made this dish nearly exactly as-is, except used roasted bell peppers from the grocery store olive bar rather than from a bottle. This was quite possible one of the most flavorful pork dishes I have either made or had at a restaurant, with super unique flavors to boot.
A few quibbles with the way the recipe is written though:
1. This ends up making way more harissa than you can actually brush onto the pork. I recommend either dividing the recipe in half, or after you make it, setting aside half for another use (before you dip a brush coated with raw piggy juices into it), because its really delicious and would be good on practically anything.
2. It also makes way too much yogurt sauce. The yogurt sauce is great in taming the heat from the pork and gives it some balance, but on its own is pretty blah, and not worth having extra around. Save your Greek yogurt for breakfast and make half or even a third of the called-for amount.
3. Yeah, there is no way in hell your pork will cook through in 11 minutes. Even at 18 min, and after the thermometer registered the correct temperature and the pork sat, the meat was way, way too pink for my comfort level. I ended up nuking the snouts out of it after I sliced.
I served this with some simply roasted cauliflower, seasoned with only s&p. Definitely recommend this dish for a weeknight or entertaining!
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