Moroccan Pork Loin - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Try this intense spice rub on pork or chicken. A little goes a long way, so don’t overdo it. Instead, give the meat a chance to absorb the rich, complex flavors. We recommend serving it with Athenian Couscous Salad.

Ingredients

Roast:

  • 2 lbs. pork tenderloin or sirloin roast, trimmed
  • 2 large onions, sliced

Spice Rub:

  • 1 Tbsp. olive oil
  • 1½ tsp. cumin
  • ½ tsp. cinnamon
  • 1 clove garlic, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper

Directions

  1. In a small bowl, combine the spice rub ingredients. 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 375ºF. Line a small, shallow roasting pan with foil and place the onions down. Place the pork tenderloin on top of onions and roast until a meat thermometer inserted into the center of the meat registers 155ºF (35-45 minutes).
  3. Remove the pan from the oven, move the meat to a plate and cover with foil. Allow the meat to rest for 10 minutes before slicing.
  4. Slice thinly and serve with the onions and pan juices.
Nutritional analysis per serving: Calories 305; Total Fat 9.5g (13% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 122mg (40% DV); Sodium 390mg (17% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 2g (7% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 45g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 15% DV; Thiamin 130% DV; Niacin 130% DV; Selenium 120% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/moroccan-pork-loin/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796