Smoked Harissa and Tangerine Pork Tenderloin Recipe
Ingredients
1 Pork tenderloin
1½ tbsp harissa paste
2 Tbsp brown sugar
1 Tsp garlic powder
½ Tsp salt
1 Tresh tangerine
Bradley Flavor Bisquettes - Hickory, Apple or Cherry
Preparation
In a bowl, mix together the harissa paste with the brown sugar, garlic powder and salt. Spread all over the pork tenderloin so that it is evenly coated.
Set the smoker to 275°F using wood bisquettes of choice (hickory, apple or cherry work great).
Smoke the pork until they reach an internal temperature of 155°F, approximately 2 - 2½ hours.
Slice the tenderloin into medallions and squeeze tangerine juice on the pork.
Serve immediately.
Hickory
Wood
The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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