ROAST PORK TENDERLOIN WITH SPRITE MARINADE & HARISSA

ROAST PORK TENDERLOIN WITH SPRITE MARINADE & HARISSA image

Yield 6 people

Number Of Ingredients 15

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2 lb. pork tenderloin
1 can of Sprite
2 tbsp Hot Madras Curry (divided)
1 tsp Ground Cinnamon (plus more for sprinkling)
1 tsp Ground Cloves
1 tbsp Grated fresh Ginger
1/2 tsp Finely Chopped Garlic
Ground Sea Salt
Fresh Ground Pepper
2 tbsp Olive Oil
1/2 jar Harissa (Whole Foods has this)
2 whole dried chiles (such as chile de arbol)
2 tablespoons butter
1/4 can chicken broth
1 clementine, peeled and segmented

Steps:

PREPARE THE MARINADE: Whisk together Sprite, 1 tbsp hot madras curry, 1 tsp ground cinnamon, cloves, ginger, garlic together in a Tupperware bowl large enough for the pork tenderloin. MARINATE: Poke a few holes in the tenderloin and place in the marinade. Put lid on the Tupperware and place in the fridge. Marinate for 4 hours, turning a few times throughout to thoroughly coat. PREP: Preheat oven to 400 F. Take pork out of the fridge, dry it completely with paper towels and rub with salt, pepper, and curry powder. ROAST: Coat a large ovenproof pan generously with olive oil. Heat on stovetop on medium-high until the oil just starts to shimmer. Add pork to the pan and sear on all sides, 10 minutes total. Remove from heat, coat the pork on all sides with harissa, add a couple of whole dried chiles and transfer the pan to the oven. After 10 minutes, add chicken broth and butter. After another 10 minutes, add clementine segments and baste with pan juices or simply flip the pork. Keep in oven, basting occasionally to maintain moisture, until you achieve desired doneness. I kept it in my oven for a total of 55 minutes. SERVE: Remove from oven when done and DO NOT CUT IMMEDIATELY! Let the meat rest for 10 minutes so the juices stay inside when you cut it. When you serve, squeeze the clementines on top of the meat, sprinkle cinnamon and pour pan juices over the slices.