Moroccan Pork Loin

About

This spice paste is very intensely flavored, and it will seem like there’s not enough for the meat you have. But rest assured that with a little time to absorb it, the pork will take on the complex and rich flavor reminiscent of the Middle East. Try this rub on chicken as well.

Yields: 4 (309 G )

Created by:

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients

  • 1 2-3lb natural pork tenderloin or sirloin roast, trimmed of fat and connective tissue
  • 1T olive oil
  • 1 ½ t. ground cumin
  • ½ t. cinnamon
  • 1t. chopped garlic
  • ½ t. salt
  • ¼ t. pepper
  • 2 large white onions, halved and sliced
  • Extra olive oil, for drizzling

Directions

  1. In a small bowl, combine the olive oil, cumin, cinnamon, chopped garlic, salt, and pepper and stir until combined. Spread the mixture onto the pork tenderloin, coating all sides, and place pork in the refrigerator for 2-3 hours to marinate.
  2. Preheat oven to 375 degrees. Place the sliced onions in a small shallow roasting pan, season lightly with salt and pepper, and drizzle with 2 tsp. olive oil. Toss to coat evenly. Place the pork tenderloin on top of the bed of onions and garlic and roast for 35-45 minutes or until a meat thermometer inserted into the center of the meat registers 155 degrees. Remove the pan from the oven, remove the meat to a heated plate, and cover loosely with foil to allow the meat to rest for 10 minutes before slicing.
  3. Slice thinly and serve with the onions and pan juices.