Serves 6
105 min
Grilled Moroccan Spiced Pork Tenderloin
Recipe GLPRd889d70c584e90
Tender pork tenderloins butterfly-cut and topped with a fragrant Moroccan spice rub featuring warm cinnamon, cumin, coriander, and chile, then grilled until beautifully charred. Marinated for hours to deepen the flavor, this impressive main course is sliced and served alongside creamy yogurt, grilled naan, and salty halloumi cheese for a complete Middle Eastern-inspired meal.
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Ingredients
1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ancho chile powder
2 tablespoons light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground caraway
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 pork tenderloins (about 1 1/4 pounds each), butterflied and lightly pounded to 1/2-inch thickness
Grilled naan for serving
Grilled halloumi cheese for serving
Plain yogurt for serving
Directions
In a small bowl, combine the ground coriander, cumin, ancho chile powder, light brown sugar, kosher salt, cinnamon, caraway, and black pepper. Add the extra-virgin olive oil and stir the mixture together, pressing gently to dissolve any lumps of sugar until a paste forms.
Arrange the butterflied and pounded pork tenderloins on a baking sheet. Rub the spice paste evenly over both sides of each piece of pork, coating thoroughly.
Cover the baking sheet loosely with plastic wrap or foil and let the pork sit at room temperature for 1 hour. Alternatively, cover and refrigerate for 4 hours or up to overnight for deeper flavor. If refrigerated, remove the pork from the refrigerator 30 minutes before grilling to bring it to room temperature.
Preheat your grill to moderately high heat and lightly oil the grates to prevent sticking.
Place the pork on the hot grill grates. Cook for about 4–5 minutes, then turn once. Continue grilling for another 4–5 minutes, turning occasionally as needed, until the exterior is lightly charred and an instant-read thermometer inserted into the thickest part of the meat registers 145°F (the safe minimum for whole cuts of pork).
Transfer the cooked pork to a cutting board and tent loosely with foil. Let the meat rest for 10 minutes to allow juices to redistribute and maintain tenderness.
Slice the pork into thick, even pieces. Arrange on a serving platter and serve warm alongside grilled naan, grilled halloumi cheese, and plain yogurt for a complete meal.
