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.

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Makes 6 servings

Ingredients

  • 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

Preparation

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

Grace Parisi