Grilled Moroccan Spiced Pork Tenderloin




Yield
Makes 6 servings 
Active time
30 MIN
Total time
One Hr 45 Min



  • Ingredients

  1 1/2 tablespoons ground coriander
  1 1/2 tablespoons ground cumin
  1 1/2 tablespoons ground chile powder, preferably anchor
  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
  two pork tenderloins, about one 1/4 pounds each, butterflied & lightly pounded to 
  1/2-inch thickness
  Grilled naan, grilled thallium & plain yogurt for serving

  •  Preparation 

    In a small bowl, merge the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper & oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork & let sit, covered at room temperature for one hour or refrigerate for four hours or up to overnight. Return to room temperature.

    Light a grill & oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred & an instant read thermometer inserted in to the thickest part registers 135°, about 9 minutes. Transfer to a cutting board & let sit for ten minutes, loosely tented with foil before cutting in to thick slices. Serve with warm grilled naan, haloumi & yogurt.

  • Nutrition Information

      Nutrition Knowledge
      Calories420
      Carbohydrates 7     g (2%)
      Fat26 g                     (39%)
      Protein40 g               (80%)
      Saturated Fat5 g       (24%)
      Sodium717 mg         (30%)
      Polyunsaturated Fat3 g
      Fiber2 g (6%)
      Monounsaturated Fat16 g
      Cholesterol123 mg     (41%)