Grilled Moroccan Spiced Pork Tenderloin
Succulent pork tenderloin marinated in aromatic Moroccan spices including coriander, cumin, and cinnamon, then grilled to perfection. Served with grilled naan, haloumi and cooling yogurt for an exotic Mediterranean-inspired meal.
Ingredients
- •1½ tablespoons ground coriander
- •1½ tablespoons ground cumin
- •1½ tablespoons ground chile powder
- •2 tablespoons light brown sugar
- •1½ teaspoons Kosher salt
- •½ teaspoon ground cinnamon
- •½ teaspoon ground caraway
- •½ teaspoon ground black pepper
- •½ cup extra-virgin olive oil
- •2 whole pork tenderloins
- •6 pieces naan
- •1 serving haloumi and yogurt
Cooking Instructions
- 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. 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.
60 min
- 2.
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.
19 min
