Moroccan-Spiced Pork Tenderloin With Carrot Salad
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||16 g|
|sat. fat||3 g|
Slicing the pork into medallions cuts cooking time significantly. Serve this fragrant dish with roasted baby potatoes or couscous.
- 4 cups 4cupsshredded carrotcarrots, (4 large)
- 2 2green oniongreen onions, thinly sliced
- 1/4 cup 1/4cupolive oil
- 1/4 cup 1/4cuplemon juice
- 2 tbsp 2tbspchopped fresh cilantro
- 2 tbsp 2tbspliquid honey
- 1 tsp 1tspground cumin
- 1/2 tsp 1/2tspsalt
- 1 lb 1lbpork tenderloinpork tenderloins, trimmed
- 1/2 tsp 1/2tspsweet paprika
- 1/4 tsp 1/4tspcinnamon
- 1/4 tsp 1/4tsppepper
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.
Source : Canadian Living Magazine: June 2011