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Recipeother Vegetarian

Moroccan Spiced Pork Tenderloin with Dried Plums

dried plums sounds so much nicer than prunes doesn't it. the way the flavors come together in this dish is really lovely. there is a misconception that moroccan cuisine does not include pork. morocco is home to muslims who do not eat pork, and christians who do cook with pork however.

13 ingredients15 preparation steps
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Ingredients

  • cider vinegar
  • ground cayenne pepper
  • cumin
  • cracked black pepper
  • dried thyme
  • pork tenderloin
  • olive oil
  • onion
  • shallot
  • fresh thyme
  • salt and pepper
  • dried plum
  • apple cider

Preparation

  1. 1in a medium bowl , whisk together all of the ingredients for the marinade and pour over the tenderloins
  2. 2marinate the pork tenderloin for 30 minutes in the refrigerator
  3. 3while the pork is marinating , heat the oil in a skillet over medium heat and add the onions , shallots , thyme , salt and pepper
  4. 4cook until the onions are soft , about 5 minutes
  5. 5turn off the heat and set aside in the pan
  6. 6preheat the oven to 350f
  7. 7remove the tenderloins from the marinade and pat them dry
  8. 8season with salt and freshly cracked pepper
  9. 9heat a large skillet over medium-high heat
  10. 10sear the tenderloins on all sides in the dry , hot skillet and finish cooking in the oven until the pork is just cooked through , about 12 to 15 minutes
  11. 11place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing
  12. 12meanwhile , place the onion mixture over medium heat and add the dried plums
  13. 13cook for 1 minute and add the apple cider
  14. 14bring to a boil and cook until the cider reduces a little and becomes syrupy , about 2 to 3 minutes
  15. 15slice the pork , place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup