Tunisian-Apricot-Harissa Glazed Pork Loin

Ingredients: ⁣

• 1 trimmed and tied boneless Swift Pork Loin
• 2 Tbsp olive oil
• ½ small Onion diced fine
• 6 cloves of Garlic minced
• ¾ C Apricot Jam
• 2 tsp Harissa
• 2 Tbsp Apple Cider Vinegar
• Salt and pepper

Directions: ⁣

1. Set oven to middle rack, and preheat to 325°F. Combine the jam, vinegar and harissa in a small bowl. Rub pork loin with salt and pepper and allow to rest for 20 min.
2. Heat oil in an oven-safe skillet on medium-high until just beginning to smoke and then sear the tenderloin on all sides until browned on all sides (3-5 min). Place tenderloin on a plate and set aside.
3. Turn heat down to medium and then place onions into pan, add salt and sauté for 5 minutes until beginning to brown. Then add garlic and sauté until fragrant (approx 30-sec).
4. Add jam, Harissa and vinegar mix into the pan and deglaze the bottom, scraping up any browned bits (𝘪.𝘦., fond) for approx 2-3 minutes.
5. Place tenderloin and any accumulated juices back into the pan and, using tongs, roll and spin the tenderloin to coat with the sauce and then place it into the oven.
6. Cook in the oven until the internal temperature of the pork registers 145°F (approx 20 min). While pork is cooking pull it out every 5 minutes, or so, to keep rolling and turning to glaze with sauce.