Moroccan-Spiced Pork Tenderloin With Carrot Salad

By EdieK

Slicing the pork into medallions cuts cooking time significantly. Serve this fragrant dish with roasted baby potatoes or couscous.

Ingredients

• 4 cups (1 L) shredded carrots, (4 large)
• 2 green onions, thinly sliced
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) chopped fresh cilantro
• 2 tbsp (25 mL) liquid honey
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1 lb (454 g) pork tenderloins, trimmed
• 1/2 tsp (2 mL) sweet paprika
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) pepper

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

In large bowl, combine carrots, green onions, 2 tbsp of the oil, 3 tbsp of the lemon juice, cilantro, 1 tbsp of the honey, 1/2 tsp of the cumin and 1/4 tsp of the salt. Set salad aside.

Cut pork into eight 1-inch (2.5 cm) thick medallions; set aside.

Reserve 1 tbsp of the remaining oil. In bowl, combine paprika, cinnamon, pepper and remaining oil, lemon juice, honey, cumin and sa< sprinkle over pork, gently rubbing into meat.

In cast-iron or heavy skillet, heat reserved oil over medium heat; cook pork until juices run clear when pork is pierced and just a hint of pink remains inside, 3 to 4 minutes. Serve with carrot salad.