Grilled Moroccan Spiced Pork Tenderloin With Creamy Harissa Sauce Recipes

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GRILLED MOROCCAN SPICED PORK TENDERLOIN



Grilled Moroccan Spiced Pork Tenderloin image

Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.

Provided by Grace Parisi

Categories     Pork     Grill     Grill/Barbecue     Coriander     Cumin

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground chile powder, preferably ancho
2 tablespoons light brown sugar
1 1/2 teaspoons Kosher salt (Diamond crystal)
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, grilled haloumi and plain yogurt for serving

Steps:

  • In a small bowl, combine the coriander, cumin, chile 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 yogurt.

HARISSA SAUCE



Harissa Sauce image

Provided by Food Network

Number Of Ingredients 12

1 red onion, diced
1 tablespoon chopped garlic
Olive oil
2 roasted red peppers, peeled, seeded and stemmed
2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours)
1 teaspoon fresh chopped thyme
1/2 teaspoon cayenne pepper
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
Pinch ground cloves
Salt and pepper
Fresh chopped mint

Steps:

  • Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE



Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
2 tablespoons olive oil
Two 1-pound pork tenderloins
Creamy Harissa Sauce, recipe follows
1 cup Greek yogurt (8 ounces)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce *
1 clove garlic, minced
Kosher salt and cracked black pepper

Steps:

  • In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
  • In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

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