Harissa-Peach Pork Tenderloin

  • 2 lb Pork Tenderloin
  • 1/4 cup Harissa Olive Oil
  • 1/4 cup Peach White Balsamic 
  • 1 TBSP Dried Rosemary
  • 1 TBSP Dried Basil
  • 1 TBSP Garlic Powder   
  • 1 TBSP Oregano

Add oil, balsamic, and spices to a 1 gal. Ziploc bag. Agitate and mix well.Add Pork tenderloin to bag and shake to coat.Marinate overnight in refrigerator. Remove from refrigerator 1 hour before cooking.Shake to coat with any remaining marinate.Preheat oven to 350 degrees. Pour any marinate over tenderloin.Cook for 45-60 minutes until internal temperature is 160 degrees.Let rest for ten minutes, slice, and serve.

For heat variation use Baklouti or Chipotle, for sweet variation use Pineapple or Apricot.

Older Post Newer Post