Harissa Coated Pork Loin Lettuce Wrap

I had a great looking pork tenderloin from Happy Family Ranch in Midland, VA (www.happyfamilyranch.net), sitting in the freezer. It was time to use it. I also had some harissa North African spicy chili paste. I thought that the dish would need an acid so how about pickled vegetables? Something sweet? Mandarin oranges will work well. Serve it all on a Napa cabbage leaf, top with crema, and you have a great lunch or dinner. I hope you like it.

1 1/2 pound pork tenderloin
8 ounces mild harissa sauce (hot burns my mouth)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
2 clementines
1/2 cup diced pickled vegetables
6 oz crema
1 head Napa cabbage (12 leaves)

Oil for cooking

In a small bowl, combine all spices.

Preheat oven to 350.

Heat an oven safe skillet to medium high.

Add oil.

Coat tenderloin with spice rub on all sides and place in skillet.

Brown on all sides, about 2 minutes per side.

Top with harissa and place in oven for 13-15 minutes until internal temp is 145.

Let rest for 8-10 minutes before slicing.

Assembly:
Lay out cabbage leaf.
Add pickled vegetables.
Add pork slices.
Add mandarin orange slices.
Add crema.

Serve.

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