John and Carissa of Forks and Trails created this sweet and spicy dish using Les Moulins Mahjoub’s Organic Apricot Jam and Baklouti Harissa. Here’s their take on developing the recipe.
Probably our favorite thing about being foodies is learning about and sampling all the different foods from around the world. So when the opportunity arose to collab with SOUKRA, a company that promotes Tunisian culture and foods, we jumped at the opportunity.
We figured not only were the apricot jam and harissa delicious on their own but they’re the perfect sweet-and-spicy marriage of flavors we love! So we paired them up as a glaze to some Pork Tenderloin and made a side of air-fried Tunisian-spiced (garlic, coriander & cumin) Purple Sweet Potatoes and Brussels Sprouts.
Sweet, spicy and a little acid from some Apple Cider Vinegar made this a truly memorable dish.
Tunisian Apricot-Harissa Glazed Pork Loin by Forks and Trails (Image: Forks and Trails)
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APRICOT-HARISSA GLAZED PORK LOIN
INGREDIENTS
Trimmed and tied boneless Pork Loin (about 1 pound)
2 tablespoons olive oil
½ small onion diced fine
6 cloves of garlic minced
¾ cup Apricot Jam
2 teaspoons Harissa
2 tablespoons apple cider vinegar
salt and pepper
PREPARATION
STEP 1
Set oven to middle rack, and preheat to 325°F. Combine the jam, vinegar and harissa in a small bowl. Rub Pork Loin with salt and pepper and allow to rest for 20min.
STEP 2
Heat oil in an oven-safe skillet on med-high until just beginning to smoke and then sear the Tenderloin on all sides until browned on all sides (3-5min). Place tenderloin on a plate and set aside.
STEP 3
Turn heat down to medium and then place onions into pan, add salt and sauté for 5min until beginning to brown. Then add garlic and sauté until fragrant (approx 30-sec).
STEP 4
Add jam, Harissa and vinegar mix into the pan and deglaze the bottom, scraping up any browned bits (𝘪.𝘦., fond) for approx 2-3minutes.
STEP 5
Place Tenderloin and any accumulated juices back into the pan and, using tongs, roll and spin the Tenderloin to coat with the sauce and then place it into the oven.
STEP 6
Cook in the oven until the internal temperature of the pork registers 145°F (approx 20min). While Pork is cooking pull it out every 5min, or so, to keep rolling and turning to glaze with sauce.
For more recipes, check out Spicy Squash Spread, Couscous and Tomato Sauce, Tunisian Fricassé Sandwich, Chicken Thighs with Lemon, and Hummus with Preserved Lemons.
