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.

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