Grilled Moroccan Spiced Pork Tenderloin
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tbsps
Ground Coriander1.5 tbsps
Ground Cumin1.5 tbsps
Ground Chile (powder, preferably ancho)2 tbsps
Light Brown Sugar1 tsp
Ground Cinnamon1 tsp
Caraway (ground)1 tsp
Ground Black Pepper1 cup
Extra-Virgin Olive OilDirections:
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
3
Return to room temperature
4
Light a grill and oil the grates
5
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
6
Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices
7
Serve with warm grilled naan, haloumi and yogurt
8
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
9
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
10
Return to room temperature
11
Light a grill and oil the grates
12
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
13
Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices
14
Serve with warm grilled naan, haloumi and yogurt