Roast Pork Tenderloin With Sprite Marinade Harissa Food

ROAST PORK TENDERLOIN

Steps:

• Combine first 6 ingredients, mixing well.
• Add all remaining ingredients except pork loin and combine thoroughly.
• Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
• Preheat oven to 350 degrees.
• Remove pork loin from refrigerator and let come to room temperature.
• Roast uncovered for 45 minutes.
• Remove from oven and let rest for 15 minutes.
• Carve into 1/4 inch slices.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE

Steps:

• In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
• Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
• In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

HARISSA-SPICED ROAST PORK

Steps:

• Mix together harissa, thyme, lemon zest and juice, and vinegar for marinade.
• Mix salt, paprika, and pepper for dry rub. Stir 1 tablespoon dry rub into marinade. Place pork, skin side down, in a large roasting pan; pour marinade over pork. Flip pork; with a sharp knife, score skin (but not meat) in a diamond pattern at 1/2-inch intervals. Pat remaining dry rub over skin. Cover, and refrigerate at least 8 hours and up to 1 day. Bring to room temperature before roasting, 1 to 2 hours.
• Preheat oven to 325 degrees. Cover pan with parchment-lined foil, and roast pork until fork-tender, about 5 hours. Remove foil from pan, and roast 30 minutes more. Raise temperature to 425 degrees, and roast until skin is deep brown and crisp, about 45 minutes. Remove from oven, and tent with foil. Let rest 45 minutes before carving. Serve with harissa-spice barbecue sauce.

PORK TENDERLOIN MARINADE

Steps:

• Place pork tenderloin into a resealable plastic bag.
• In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, soy sauce, white wine vinegar, ground mustard, salt, and pepper.
• Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
• To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
• Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
• Let rest 5 to 10 minutes before serving.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

ROASTED PORK TENDERLOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
• Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

ROAST PORK TENDERLOIN WITH SPRITE MARINADE & HARISSA

Steps:

• PREPARE THE MARINADE: Whisk together Sprite, 1 tbsp hot madras curry, 1 tsp ground cinnamon, cloves, ginger, garlic together in a Tupperware bowl large enough for the pork tenderloin. MARINATE: Poke a few holes in the tenderloin and place in the marinade. Put lid on the Tupperware and place in the fridge. Marinate for 4 hours, turning a few times throughout to thoroughly coat. PREP: Preheat oven to 400 F. Take pork out of the fridge, dry it completely with paper towels and rub with salt, pepper, and curry powder. ROAST: Coat a large ovenproof pan generously with olive oil. Heat on stovetop on medium-high until the oil just starts to shimmer. Add pork to the pan and sear on all sides, 10 minutes total. Remove from heat, coat the pork on all sides with harissa, add a couple of whole dried chiles and transfer the pan to the oven. After 10 minutes, add chicken broth and butter. After another 10 minutes, add clementine segments and baste with pan juices or simply flip the pork. Keep in oven, basting occasionally to maintain moisture, until you achieve desired doneness. I kept it in my oven for a total of 55 minutes. SERVE: Remove from oven when done and DO NOT CUT IMMEDIATELY! Let the meat rest for 10 minutes so the juices stay inside when you cut it. When you serve, squeeze the clementines on top of the meat, sprinkle cinnamon and pour pan juices over the slices.