GRILLED MOROCCAN SPICED PORK TENDERLOIN RECIPE | EPICURIOUS
Provided by: Grace Parisi
Total time: 1 hours R 45 minutesIN
Cook time: 30 minutesIN
Yield: Makes 6 servings
|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|
- 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.
MOROCCAN-SPICED PORK ROAST | ALLRECIPES
Provided by: Chef John
Categories: Moroccan Recipes
Total time: 2 hours 40 minutes
Prep time: 30 minutes
Cook time: 1 hours 25 minutes
Yield: 1 roast
|1 (3 pound) boneless pork loin roast|
|5 teaspoons kosher salt|
|2 tablespoons olive oil|
|2 teaspoons ground cumin|
|1 teaspoon ground coriander|
|1 teaspoon ground ginger|
|1 teaspoon freshly ground black pepper|
|1 teaspoon smoked paprika|
|¼ teaspoon cayenne pepper|
|½ teaspoon ground cinnamon|
|¼ teaspoon ground cloves|
|¼ teaspoon ground allspice|
|3 tablespoons honey, or as needed|
|8 baby potatoes|
|2 carrots, cut into 2-inch chunks|
|2 Anaheim chile peppers, halved and seeded|
|1 red onion, roughly chopped|
|2 tablespoons olive oil|
|salt to taste|
|½ cup plain Greek yogurt|
|2 tablespoons thinly sliced fresh mint|
|1 clove garlic, finely crushed|
- Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you’ll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
- Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
- Combine yogurt, mint, and garlic in a small bowl for sauce.
- Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.
Calories 332.5 calories, CarbohydrateContent 32.9 g, CholesterolContent 56.4 mg, FatContent 12.2 g, FiberContent 4.1 g, ProteinContent 23.2 g, SaturatedFatContent 3.5 g, SodiumContent 876.6 mg, SugarContent 7.2 g
ZA’ATAR PORK TENDERLOIN WITH TZATZIKI – PRIMAL WELLNESS
Provided by: Jenny Ross
Categories: Main Course
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
|2 pound pork tenderloin (2 individual 1 pound loins)|
|1/2 teaspoon salt|
|1/4 teaspoon pepper (fresh ground)|
|2 teaspoons avocado oil|
|2 tablespoons za’atar|
|1 English cucumber (grated)|
|1 1/2 cups plain full fat Greek yogurt (or coconut yogurt if dairy-free)|
|1 garlic clove (minced)|
|1/2 teaspoon salt|
|1/8 teaspoon ground pepper|
- Preheat the oven to 450ºF, line a rimmed baking sheet with foil, and grease it with a bit of oil. Set aside.
- Season the pork tenderloin with salt and pepper, rub with the oil then sprinkle with za’atar. Place the pork on the baking sheet. Roast for 20-25 minutes, or until the pork registers 145ºF. Rest the pork at least 5 minutes before slicing and serving.
- While the pork cooks, prepare the tzatziki: grate the cucumber and squeeze as much liquid out as you can. Combine with the yogurt and remaining sauce ingredients, stir well, cover, and refrigerate until serving. Adjust seasoning to taste before serving.
Calories 355 kcal, CarbohydrateContent 7 g, ProteinContent 55 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 151 mg, SodiumContent 729 mg, FiberContent 1 g, SugarContent 4 g, ServingSize 1 serving