Moroccan-Spiced Pork Tenderloin With Carrot Salad

Moroccan-Spiced Pork Tenderloin With Carrot Salad 150 Author: Canadian Living Credits: Moroccan-Spiced Pork Tenderloin With Carrot Salad 150

Slicing the pork into medallions cuts cooking time significantly. Serve this fragrant dish with roasted baby potatoes or couscous.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2011

Ingredients

  • 4 cups shredded carrots (4 large)
  • 2 green onions thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons liquid honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 lb pork tenderloin trimmed
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pepper

Method

In large bowl, combine carrots, green onions, 2 tbsp of the oil, 3 tbsp of the lemon juice, cilantro, 1 tbsp of the honey, 1/2 tsp of the cumin and 1/4 tsp of the salt. Set salad aside.

Cut pork into eight 1-inch (2.5 cm) thick medallions; set aside.

Reserve 1 tbsp of the remaining oil. In bowl, combine paprika, cinnamon, pepper and remaining oil, lemon juice, honey, cumin and salt ; sprinkle over pork, gently rubbing into meat.

In cast-iron or heavy skillet, heat reserved oil over medium heat; cook pork until juices run clear when pork is pierced and just a hint of pink remains inside, 3 to 4 minutes. Serve with carrot salad.

Nutritional facts Per serving: about

  • Sodium 420 mg
  • Protein 26 g
  • Calories 332.0
  • Total fat 16 g
  • Potassium 769 mg
  • Cholesterol 61 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 135.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Moroccan-Spiced Pork Tenderloin With Carrot Salad

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