This Moroccan Pork Tenderloin recipe is a delightful fusion of flavors, combining the rich, warm spices of North Africa with the tenderness of pork tenderloin. Whether you choose to grill or roast it, this dish is sure to impress. The spice rub is warm and exotic, but not enough to overwhelm kiddo tastebuds.
Ingredients
For the Pork Tenderloin:
- 2 lb Pork tenderloin, trimmed
- 1 Tbsp Moroccan Spice
- ¼ cup Olive oil
- 1 tsp Kosher salt
For the Moroccan Spice (Yield: 1 cup):
- 5 Tbsp Whole cardamom seeds
- 1 ea Cinnamon stick, or 1 Tbsp ground
- 7 ea Whole cloves, or 1 tsp ground
For the Couscous:
- 2 Tbsp Extra virgin olive oil
- 2 Tbsp Garlic clove, finely chopped
- 1 ea Onion, small dice
- 1 cup Red bell pepper, small dice
- ½ tsp Curry powder
- 2 cups Israeli couscous
- 2 cups Chicken stock, hot
- ½ cup Pine nuts, toasted
- 3 Tbsp Currants
- 1 cup Red grapes, halved
Garnish:
- 2 Tbsp Pomegranate molasses, for garnish
- ½ cup Black grapes, halved
Instructions
Preparing the Moroccan Spice:
Combine all spices in a grinder and grind until finely grounded. Set aside.
Preparing the Pork Tenderloin:
- Trim the silverskin off each tenderloin and place into a large Ziplock bag.
- Add the spice mixture, olive oil, and salt.
- Seal the bag and rub the mixture into the pork; marinate for 2 hours in the refrigerator. For prep ahead style, it is as simple as adding everything into a freezer safe bag, squeezing all of the air out and freezing. Add all ingredients to a large freezer zip bag. Massage until the oil and spices have coated the meat. If doing this as a freezer meal, label and place in the freezer.
Preparing the Couscous:
- In a small saucepot, sauté the garlic, onion, and diced red bell pepper in the olive oil until the vegetables just start to color.
- Add the curry powder and cook for another minute to bloom the spice.
- Add the couscous and stock and bring to a simmer; cover and reduce the heat to low.
- Cook for 10 to 15 minutes, until the grain is soft, and remove from the heat.
- Add the pine nuts, currants, and fresh grapes and toss to combine.
- Keep warm until the pork is cooked.
Cooking the Pork and Serving:
This Moroccan Pork Tenderloin is the love child of my favorite cooking methods for flavor (roasting) and sanity (one pan). Baby carrots work in a pinch.
- Preheat oven to 450 degrees. Line a sheet pan with parchment paper.
- Toss the carrots and red onion together on the sheet pan and top with olive oil. Season to taste with salt and pepper. Chop the carrots and red onion up to 4 days in advance.
- Place a large oven proof sauté over medium-high heat to cook the pork. Drizzle with olive oil and place the marinated pork into the hot pan and sear for 4 minutes, then turn to the other side and cook for 4 minutes.
- Place the pan into the preheated oven and roast for 10 to 15 minutes, until the internal temperature is 135°F. If using the oven, preheat to 400 F and add the tenderloin to a foil lined baking sheet. This recipe was created and tested using 2, 1 pound pork tenderloins. For cooking, place the tenderloins in the air fryer and set it to 360 F. Set the timer for 15 minutes. Ensure pork is cooked to 145 F.
- In a small dish, mix together the spices for the rub (garlic powder through black pepper). Sprinkle the rub over the pork and, using your hands, rub the mixture over the pork to cover every inch.
- Transfer pan to preheated oven and roast for 20-30 minutes, or until pork reaches an internal temp of 145 degrees.
- Remove and let the pork rest for 5 minutes. Slice at a diagonal and keep warm.
- Warm 8 plates in the oven for 1 minute. Remove from oven and drizzle a little pomegranate molasses on each plate; top with a small mound of the Israeli couscous and place 3 slices of pork on the side.
Alternatively, you can grill the pork tenderloin. Oil grates on the grill prior to lighting. Grill the pork over moderately high heat, turning occasionally, until lightly charred and thermometer inserted into the thickest part registers 135°F (about 10 minutes). A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
To serve: Warm 8 plates in the oven for 1 minute. Remove from oven and drizzle a little pomegranate molasses on each plate; top with a small mound of the Israeli couscous and place 3 slices of pork on the side.
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Grilling Tips
Fire up the grill for a bold, smoky pork tenderloin rubbed with Moroccan spices. It's juicy, smoky, and loaded with bold Moroccan spices that'll make you wonder why you haven't grilled pork tenderloin like this before. Butterfly your pork tenderloin before grilling. It helps the pork cook evenly and locks in more smoky flavor.
How long does it take to grill pork tenderloin? Grilled pork tenderloin typically takes about 10-15 minutes over medium-high heat, turning occasionally to get a nice char on all sides. Always check with a meat thermometer - it's done when it reaches an internal temperature of 135°F and rests for a few minutes before slicing.
Should I marinate pork tenderloin before grilling? You can, but it's not required! This pork tenderloin recipe uses a bold Moroccan spice rub that adds tons of flavor without a marinade.
What sides go well with grilled pork tenderloin? Grilled pork tenderloin pairs perfectly with fresh salads, grilled naan, roasted veggies, or rice pilaf.
Can I make grilled pork tenderloin ahead of time? Absolutely! You can prep the spice rub and coat the pork tenderloin a few hours in advance. Grill it right before serving for best results, but leftovers are fantastic too - try them in tacos, wraps, or on top of a salad the next day.
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Additional Tips
Need a simpler sheet-pan meal this week? No prob, skip the pita fries and/or whipped feta! Instead, just make the pork tenderloin and carrots - when they come out of the oven, scatter over top: 4 ounces of crumbled feta, 1/2 cup chopped toasted pistachios, and freshly chopped soft herbs (cilantro, parsley, and/or dill). I wouldn’t hate some chopped dates or yellow raisins on there too. If you want, serve with store-bought labneh, tzatziki, or hummus as your dipping sauce, and just throw the whole pita in the oven to toast it up a bit, or just serve pita chips or naan for your bready thing.
Today’s recipe will teach you how to perfectly roast pork tenderloin. You can also grill pork tenderloin like we did for Crash’s grilled pork tenderloin, or sauté bite-sized pieces of it for saucy pork lettuce wraps with coconut rice.
Difference between Pork Tenderloin and Pork Loin
What is the difference between pork tenderloin and pork loin? Pork tenderloin is a long, narrow, and lean cut of meat that's incredibly tender when cooked properly. Pork loin is wider, thicker, and a bit fattier, often sold as a roast. This recipe uses pork tenderloin for its quick cooking time and juicy, tender texture on the grill.
This Moroccan Pork Tenderloin is not just a meal; it's an experience. The combination of warm spices, tender pork, and flavorful couscous creates a symphony of flavors that will delight your taste buds. Whether you're hosting a Sunday Supper or just looking for a delicious and easy weeknight dinner, this recipe is sure to become a favorite.
Moroccan-Spiced Pork Loin Roast - Food Wishes - Holiday Roast
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tags: #Moroccan
