Smoked Pork Tenderloin with Harissa and Tangerine Glaze
Tender and juicy smoked pork tenderloin with the harissa chili paste glaze with brown sugar and tangerine orange juice flavours. Pecan, oak, hickory, apple or maple wood
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 250F using wood of choice (hickory, apple or cherry work great).
Smoke the pork until they reach an internal temperature of 145F, approximately 2 - 2 1/2 hours.
Slice the tenderloin into medallions and squeeze tangerine juice on the pork.
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