Moroccan Pork TenderloinCourse: DinnerCuisine: AmericanDifficulty: Easy
My husband and I love Moroccan flavors. This pork tenderloin I marinated the night before. I just put it in a large zip lock bag with zest, smashed garlic cloves, a little olive oil, a squeeze of the orange and toasted the cumin before grinding it and a dash of red pepper flakes. Easy and then I took it out of the bag and let it come to room temperature maybe 45 minutes before and threw it in the oven. My family raved about it. The flavors are delicious and make the house smell wonderfully. This also makes great sandwiches the next day.
1 center cup boneless pork tenderloin, 2 1/2 to 3lbs
Salt and fresh ground pepper
3-4 garlic cloves, smashed and skin removed
4 teaspoons orange zest + juice from half an orange
1 Tablespoon cumin seeds, toasted lightly then crushed in a mortar pestle
1/4-1 teaspoon red pepper flakes
- In a bowl, add the smashed garlic, orange zest, orange juice, cumin seed and red pepper flakes. Gently combine. Place pork in a large zip lock bag, pour the marinade on the pork and make sure to massage well into the meat. Allow to marinate on the counter for 45 minutes before cooking or marinate overnight.
- Preheat oven to 475. Place the pork in a roasting dish with sliced oranges, just an option. Roast in center of the oven for 30 minutes.
- Reduce oven temperature to 325 and continue to roast for another 12-15 minutes or until an instant read thermometer inserted into the thickest part registers 145. Transfer to a cutting board and cover loosely with foil and allow to rest 10 minutes.
- Carve the pork loin easily and gently. Serve with broccolini and a favorite grain or roasted smashed potatoes.