1 pork tenderloin, trimmed
2 T. harissa*
Juice from 1/2 lime
2 T. canola oil
Salt and pepper
1/4 C. parsley, finely chopped
Zest of one lemon
1 clove of garlic, peeled
Rub harissa over pork tenderloin and place in zip lock bag or container. Squeeze in lime juice. Marinate at least 30 minutes in refrigerator.
Preheat oven to 400 degrees.
Remove tenderloin from marinade and pat dry with paper towels. Season generously with salt and pepper and 1 t. of oil.
Heat oven proof skillet on stovetop over medium heat. Add remaining oil. Once oil is hot, add tenderloin to pan and sear. Allow to cook undisturbed until brown and then rotate and repeat on all sides. Once seared, transfer to hot oven to cook through, turning once, for about 10 minutes or until internal temperature of the meat is between 145-160 degrees depending on your preferred level of doneness. Remove from oven and let rest on a rack for 3-5 minutes.
Meanwhile, combine parsley and lemon zest in small bowl. Grate garlic with zester and add to mixture. Season with salt.
Slice pork and serve with Gremolata over top.
* The spice level of harissa varies. If store-bought, I find it tends to be milder and sweeter. If you are making your own harissa or have a spicier blend, reduce the amount used accordingly.