Best Harissa Spiced Roast Pork Recipes

Harissa-Spiced Roast Pork image

Provided by Martha Stewart

Time 17h

Number Of Ingredients 9

10 ounces harissa (North African chili sauce; about 1 1/4 cups)
1 bunch fresh thyme leaves, roughly chopped (1/4 cup)
1/4 cup fresh lemon zest, plus 1/3 cup lemon juice (from 3 lemons)
1/3 cup red-wine vinegar
1/2 cup coarse salt
2 tablespoons paprika
1 1/2 tablespoons freshly ground pepper
1 skin-on, bone-in pork picnic shoulder (about 11 pounds), butterflied
Harissa-Spiced Barbecue Sauce

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.

Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce image

Provided by Kelsey Nixon

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
2 tablespoons olive oil
Two 1-pound pork tenderloins
Creamy Harissa Sauce, recipe follows
1 cup Greek yogurt (8 ounces)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce *
1 clove garlic, minced
Kosher salt and cracked black pepper

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.