This recipe for the the 2019 California Giant Chef Invitational does not disappoint! I mean, just look at those colors... so dreamy. Since I've already admitted that I don't know many culinary terms, I'll go ahead and tell you I also had no idea what Harissa was.
One quick Google search later, I found out that it's a North African hot chili pepper paste. It tastes so yummy in this BBQ sauce! Once again, we're getting a sweet and spicy recipe with a "beet" of a twist. Here are my tips for making this pork tenderloin beauty at home:
Now that we finally know what Harissa is, imagine adding this to a homemade (yes, I said homemade!) BBQ sauce. You can easily make this sauce for other meats and recipes that need a little oomph to it. If you want to take it to the next level, blend up the sauce ingredients until smooth for a finer consistency.
Do you see those juicy pork tenderloins? In this recipe, they're marinated overnight in a sweet and spicy BBQ sauce for an added burst of flavor in each bite (once cooked). I topped my pork tenderloins with sweet blackberries for a little added nutrition and texture. Trust me, the kids will be asking for seconds and thirds of this meat!
Pro tip: add a few crumbles of feta and arugula with the strawberry beet salad to squeeze in your greens for the day! With a few fried shallots on top, this recipe has the perfect balance of savory and sweet to please any palette.
How are you making this recipe at home? Let us know in the comments below!