Grilled Moroccan Spiced Pork Tenderloin

Ingredients for Grilled Moroccan Spiced Pork Tenderloin

• 1 1/2 tablespoons ground coriander

• 1 1/2 tablespoons ground cumin

• 1 1/2 tablespoons ground chilli powder, preferably ancho

• 2 tablespoons light brown sugar

• 1 1/2 teaspoons Kosher salt (Diamond crystal)

• 1/2 teaspoons ground cinnamon

• 1/2 teaspoons ground caraway

• 1/2 teaspoons ground black pepper

• 120ml extra-virgin olive oil

• 2 pork tenderloins, about 575g each, butterflied and lightly pounded to 1/2-inch thickness

• Grilled naan, grilled haloumi and plain yoghurt for serving

In a small bowl, combine the coriander, cumin, chilli powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.

Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yoghurt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.