Total Time: 30 minutes
|Nutritional per serving|
This Grilled Moroccan Spiced Pork Tenderloin recipe is simple enough for a weekday supper but tasty enough to impress even the most picky of guests. The lean, moist, spicy and incredibly succulent, pork tenderloin is a proven crowd-pleaser.
Makes 6 servings
- 1 1/2 tablespoons ground coriander
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground chile powder, preferably ancho
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons Kosher salt (Diamond crystal)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground caraway
- 1/2 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
- Grilled naan, grilled haloumi and plain yogurt for serving
- In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar.
- On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
- Light a grill and oil the grates.
- Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes.
- Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices.
- Serve with warm grilled naan, haloumi and yogurt.
Recipe and photo courtesy of epicurious
Tips & Alternatives
The calories are calculated without the naan and haloumi so if you’re watching the waistline go easy with these two ingredients. They’re both awesome but super high in calories 🙂