harissa honey pork tenderloin

Pork tenderloin is an easy weeknight meat when you employ a simple pan-fry resulting in crispy outside and juicy inside. If you want to take it one flavor step further, make it company-ready with this sweet and spicy Mediterranean-inspired glaze.

Today’s commercially-raised pork is protected by safety measures, but if you have concerns, ensure the pork is cooked to a safe internal temperature (145°F (63°C) for at least 3 minutes). I use a sous vide machine to ensure the meat is pasteurized, free of bacteria, and as tender as butter at medium-rare, but it takes more than an hour and a special kitchen gadget (and you know how much I LOVE kitchen toys) for this super slow process.

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