Moroccan-Spiced Pork Tenderloin With Carrot Salad
82 people added this to their Recipe Box
Moroccan-Spiced Pork Tenderloin With Carrot SaladSlicing the pork into medallions cuts cooking time significantly. Serve this fragrant dish with roasted baby potatoes or couscous.2 user reviews.
Moroccan-Spiced Pork Tenderloin With Carrot Salad
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 332332 cal |
| pro | 26 g26g pro |
| total fat | 16 g16g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 21 g21g carb |
| fibre | 3 g3g fibre |
| chol | 61 mg61mg chol |
| sodium | 420 mg420mg sodium |
| potassium | 769 mg769mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1616 iron |
| vit A | 135135 vit A |
| vit C | 2020 vit C |
| folate | 1515 folate |
Slicing the pork into medallions cuts cooking time significantly. Serve this fragrant dish with roasted baby potatoes or couscous.
Ingredients
- 4 cups shredded carrots , (4 large)4 cups shredded carrots, (4 large)
- 2 green onions , thinly sliced2 green onions, thinly sliced
- 1/4 cup olive oil 1/4 cup olive oil
- 1/4 cup lemon juice 1/4 cup lemon juice
- 2 tbsp chopped fresh cilantro 2 tbsp chopped fresh cilantro
- 2 tbsp liquid honey 2 tbsp liquid honey
- 1 tsp ground cumin 1 tsp ground cumin
- 1/2 tsp salt 1/2 tsp salt
- 1 lb pork tenderloins , trimmed1 lb pork tenderloins, trimmed
- 1/2 tsp sweet paprika 1/2 tsp sweet paprika
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
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.
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.
Source : Canadian Living Magazine: June 2011
- Keywords : Dinner; Moroccan; Summer; Skillet; Carrots; Green onions; Honey; Pork; 400 calories;
Related content
-
Slow Cooker Moroccan-Style Lamb Shanks
This recipe combines traditional North African flavours with the subtle sweetness of currants....
-
Couscous with Chicken, Raisins and Pine Nuts
Steaming couscous makes it firmer and more pastalike than the usual soak-and-fluff method. Serve...
-
Lamb Braised in Date Sauce
This Moroccan dish is served during Eid- ul-Fitr. Accompany it with steamed rice and a green...
-
Charmoula Chicken
Charmoula is a Moroccan seasoning mixture of fresh herbs (coriander and parsley) and spices...
