Moroccan Spiced Pork Tenderloin

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I’m firing up the grill tonight and I hope you have similar plans. Last weekend, I made this delightfully spiced Morrocan spiced pork tenderloin. It’s sweet, spicy and perfect with simple fresh salads.

If you don’t have plans for tonight, I’ve made them for you!

Moroccan Spiced Pork Tenderloin, from Epicurious.com

  • 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

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.

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