For 1 large 16 oz or two small 8 oz Tenderloin 

This quick and flavorful pork recipe is weeknight wonder. It’s fast, hearty and great as leftovers. I like the spicy, funky rub- the drier your rub, the blacker the exterior. Mix up your rubs, try a new marinade or just go with salt and pepper. No matter how you flavor it broiling tenderloin is sure way to perfect pork.

Start the night before. Season and rub your pork and let it get tastier overnight in your fridge.

The Rub
1 tbsp fish sauce
2 tsp light vinegar
2 tsp grapeseed or canola oil
1 tsp coriander
1 tsp garlic granules/powder
1 tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp salt
2 tsp pepper

Pork on a rack. You don’t have to cut the tenderloin in half but I felt like it. Invest in an oven safe, instant-read thermometer and insert at thickest point of the pork. When it hits 145 degrees F, it’s done.

Broilin’
Preheat your broiler for about 5-10 minutes.
Line a medium sized sheet pan/jellyroll pan with foil.
Put pork on rack in the lined pan.

Broil for 5-7 minutes on one side,
Turn pork and broil for 5-7 more minutes until instant read thermometer reads 145 degrees (150 if you want it less rare).
Allow 10 minutes to rest under tented foil
Carve and serve immediately

Post-roast. Pre-rest and pre-carve. You want browning and crispy bits. 

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Serves two. Double recipe for four.

This is a flavorful weeknight favorite. Try different beans. Experiment with different Harissa. Use red wine vinegar instead of lemon juice. Get the techniques down then make it your own.

4 chicken thighs
1 can/16 oz chickpeas (drained), white beans (drained) or french lentils (dry/rinsed)
2 tbsp tomato paste
2-3 tbsp BoyEatsWorld homemade Harissa (or Harissa of your choice)
2 tsp cumin, ground
2 tsp coriander, ground
2/3 cup of chicken stock
4 cloves garlic, finely chopped
1 small onion, diced
handful of parsley, chopped
zest of one lemon
lemon slices
1 tbsp salt, approximate
1 tbsp pepper, approximate

Season chicken thighs with salt and pepper (overnight if possible). Drain and rinse Chickpeas.
Remove chicken from fridge an hour before you cook. Preheat oven to 425 degrees F

Brown chicken thighs. On medium high heat, cook skin side down until golden brown – about 1o-12 minutes. Turn and cook for a few more minutes on the other side. Remove from pan, reserve for later.

Cook the onion and garlic in a tablespoon of cooking oil on medium low heat for about 5-10 minutes, adding spices halfway through.

When onion base is soft, add tomato paste and harissa, cook on low for a few more minutes.

Add chickpeas, zest and stock, mix and bring to boil then reduce to simmer. Nestle chicken in the chickpeas, cover and put in the oven.

After 15 minutes remove lid, then cook for 5 more minutes to allow the skin to crisp. Remove, sprinkle parsley on top.

Serve with Greek yogurt, cucumber, olive oil and lemon wedges.

Makes about 1 1/2 to 2 cups

1 ancho chili , seeded
2 chipotle peppers, seeded
4 New Mexico or Fresno chili, seeded
6-8 chilies de arbol, seeded
1 jalapeño, seeded and cored  (optional)
1 tablespoon fresh parsley (optional)
1 tablespoon tomato paste
2 teaspoon cumin seed
2 teaspoon coriander seed
4 cloves garlic
1/2 a medium onion
1/3 cup of extra virgin olive oil (approx)
1 tablespoon salt
1 tablespoon black pepper

Having a blend of dried and smoked peppers is key. Anchos are sweet and smokey, while chipotles bring spice and savoriness. Dried red chilis, like Fresno or New Mexico and a brightness and arbols pack in the Socville heat.  Find the mix you like. If the harissa paste ends up too spicy, use brown sugar or more tomato paste to balance the flavor.

Instructions
Bring 3-4 cups water to a boil, remove from heat.
Add seeded dried chilis, garlic and onion to water and allow to steep for 15 to 30 minutes.
Meanwhile toast seeds then grind (you can skip grinding if you have a high powered blender)

Add all ingredients, and a few tablespoons of the chili steeped water, into a blender or food processor. Pulse and blend, adding additional oil and water as necessary.