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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
 
MMMMM

... Taco Bell red wine. Nothing is surprising anymore.
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