Grilled pork tenderloin
Pork second courses
Grill
I'm not sure if this is cultural appropriation (politically incorrect) or fusion cooking (all the rage,) but. . . I'm on a mission to combine the flavors of middle-eastern cooking with pork. All because of this simple (and wonderful) recipe. Pork tenderloin, marinated in olive-oil, harissa, and salt, and grilled. <br /> <br />I recommend cooking two; eat one for dinner (or a crowd,) and save the other to serve cold the next day. And I also recommend either making your own harissa or purchasing a high-quality artisan version that comes in a glass jar and not in a tin; I find it picks up a metallic flavor. I use <a href="http://www.therogerscollection.com/Products/Condiments_Spices/Tunisia/harissa-spread.html">Les Moulins Mahjoub</a> from the Roger's Collection, a traditional harissa from Tunisia. <br /> <br />This is as simple as it gets. And really, really delicious.
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