Moroccan-Spiced Pork Tenderloin With Carrot Salad

By The Canadian Living Test Kitchen

Tested till perfect

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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

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

This recipe makes 4 servings

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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.

Source : Canadian Living Magazine: June 2011

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