Ingredients for Moroccan Spiced Pork Tenderloin With Dried Plums
- Cider Vinegar
- Ground Cayenne Pepper
- Cumin
- Cracked Black Pepper
- Dried Thyme
- Two 6-ounce pork tenderloins
- Olive Oil
- Onion
- Shallot
- Fresh Thyme
- Salt And Pepper
- Dried Plum
- 1/4 cup apple cider
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How to Make Moroccan Spiced Pork Tenderloin With Dried Plums
- In a medium bowl, whisk together the marinade ingredients: 2 tablespoons olive oil, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the marinade over two 6-ounce pork tenderloins and marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
- While the pork marinates, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 medium onion, chopped, and 2 shallots, minced. Add 1 teaspoon fresh thyme leaves, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Cook until the onions are softened, about 5 minutes. Set aside in the pan.
- Preheat oven to 350°F (175°C).
- Remove the tenderloins from the marinade, pat them dry, and season generously with salt and freshly cracked black pepper.
- Heat a large skillet over medium-high heat. Sear the tenderloins on all sides until nicely browned, about 2-3 minutes per side.
- Transfer the seared tenderloins to a baking dish and roast in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the tenderloins rest on a cutting board for 2-3 minutes before slicing.
- Meanwhile, return the onion mixture to the skillet over medium heat. Add 1/2 cup pitted dried plums and cook for 1 minute.
- Stir in 1/4 cup apple cider and bring to a boil. Reduce heat and simmer until the cider reduces slightly and becomes syrupy, about 2-3 minutes.
- Slice the pork and arrange on plates. Top with the dried plum mixture and drizzle with the pan juices.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
11g
Carbs
5g
