Grilled Moroccan Spiced Pork Tenderloin

Recipe Image

Total Time:    30 minutes

Nutritional per serving
Calories: 402 kcal
Fat: 23 g
Protein: 44 g
Carbohydrates: 6 g

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


  1. 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.
  2. 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.
  3. Light a grill and oil the grates.
  4. 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.
  5. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices.
  6. 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 🙂

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