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Grilled Moroccan Spiced Pork Tenderloin recipe | Epicurious.com
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Brief Description
Pork Tenderloin
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Main Ingredient
Pork Tenderloin
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.epicurious.com/recipes/food/views/grilled-moroccan-spiced-pork-tenderloin-51239020
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Tags:
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Notes:
Grilled naan, grilled haloumi and plain yogurt for serving
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Posted By: gardner.marilyn
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Posted On: May 02, 2020
Number of Servings:
Ingredients:
- 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
Directions:
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.
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