Grilled Moroccan Spiced Pork Tenderloin
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
Makes 6 servings
- 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
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.
From Epicurious, July 2014