Score the top of the pork and poke holes all over the pork with a skewer about 20-25 times.
In a small bowl mix the harissa paste, lemon juice, garlic, cumin, coriander, salt, pepper, and olive oil. Rub the mixture all over the pork.
Line a baking sheet with foil and top with a wire rack. Place the pork loin, fat cap up on to the rack. Place it in the center of the oven for 50-60 minutes or until the internal temperatures reaches 135 degrees F.
Allow the pork to rest for 20 minutes and then slice in to thin slices. Serve with lemon wedges and sliced onion.
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