Best Grilled Moroccan Spiced Pork Tenderloin With Creamy Harissa Sauce Recipes

Moroccan Spiced Pork Tenderloin With Dried Plums image

Provided by Annacia

Categories Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup cider vinegar
1/2 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon cracked black pepper
1 teaspoon dried thyme
2 (1 lb) pork tenderloin, cleaned of silver skin
1 tablespoon olive oil
1 cup chopped onion
1 shallot, finely chopped
1 teaspoon chopped fresh thyme or 1 teaspoon parsley
salt and pepper
1 cup dried plum, pitted and chopped (prunes)
1 cup apple cider

Steps:

In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
Preheat the oven to 350°F.
Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes.
Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.

Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 58.1, Carbohydrate 16.5, Fiber 1.9, Sugar 9, Protein 24.1

Grilled Moroccan Spiced Pork Tenderloin image

Provided by Grace Parisi

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

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.