Tested till perfect Moroccan-Spiced Pork Tenderloin With Carrot Salad
Moroccan-Spiced Pork Tenderloin With Carrot Salad
Photography by Yvonne Duivenvoorden

Moroccan-Spiced Pork Tenderloin With Carrot Salad

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 332 pro 26g total fat 16g sat. fat 3g
carb 21g fibre 3g chol 61mg sodium 420mg
potassium 769mg

% RDI:

calcium 5 iron 16 vit A 135 vit C 20
folate 15
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