Best 9 Moroccan Spiced Pork Tenderloin With Dried Plums Recipes

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**Moroccan-Spiced Pork Tenderloin with Dried Plums: A Flavorful Journey to the Heart of Morocco**

Embark on a culinary adventure to the vibrant streets of Morocco with our Moroccan-Spiced Pork Tenderloin with Dried Plums. This tantalizing dish combines the exotic flavors of North African spices with the tender juiciness of pork tenderloin, creating a symphony of flavors that will delight your palate. Accompanied by a medley of dried plums, this dish offers a perfect balance of sweet and savory, taking you on a journey to the heart of Moroccan cuisine.

Our recipe collection features three variations of this delectable dish, each with its own unique twist to cater to different preferences. The classic Moroccan-Spiced Pork Tenderloin with Dried Plums recipe stays true to traditional Moroccan flavors, while the Moroccan-Spiced Pork Tenderloin with Dried Plums and Apricots adds a touch of sweetness with the addition of dried apricots. For a more indulgent experience, the Moroccan-Spiced Pork Tenderloin with Dried Plums and Honey combines the flavors of dried plums with the rich sweetness of honey, creating a dish fit for a feast.

Whether you're a seasoned cook or just starting your culinary journey, our detailed instructions and step-by-step guide will ensure success in recreating this flavorful dish. So, gather your ingredients, prepare your kitchen, and let's embark on this exciting culinary adventure together!

Here are our top 9 tried and tested recipes!

GRILLED MOROCCAN SPICED PORK TENDERLOIN



Grilled Moroccan Spiced Pork Tenderloin image

Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.

Provided by Grace Parisi

Categories     Pork     Grill     Grill/Barbecue     Coriander     Cumin

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

MOROCCAN SPICED RACK OF PORK



Moroccan Spiced Rack of Pork image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h30m

Yield 6 servings

Number Of Ingredients 14

1/2 cup ras al hanout or Moroccan spice blend
3 tablespoons kosher salt
2 teaspoons dark brown sugar
One 6-bone bone-in pork loin roast, frenched, chine bone removed
1 cup dried apricots
1 cup sake
1 cup chicken stock
6 cloves garlic, peeled
6 sprigs fresh cilantro
1 lemon, thinly sliced into wheels and seeds removed
1 carrot, peeled and cut into large dice
1 large onion, quartered
1 turnip, peeled and cut into large dice
1 tablespoon unsalted butter

Steps:

  • Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator.
  • Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven.
  • Preheat the oven to 425 degrees F.
  • Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving.
  • Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork.

MOROCCAN-SPICED PORK ROAST



Moroccan-Spiced Pork Roast image

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Provided by Chef John

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h40m

Yield 12

Number Of Ingredients 22

1 (3 pound) boneless pork loin roast
5 teaspoons kosher salt
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 tablespoons honey, or as needed
8 baby potatoes
2 carrots, cut into 2-inch chunks
2 Anaheim chile peppers, halved and seeded
1 red onion, roughly chopped
2 tablespoons olive oil
salt to taste
½ cup plain Greek yogurt
2 tablespoons thinly sliced fresh mint
1 clove garlic, finely crushed

Steps:

  • Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  • Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  • Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  • Place the pork into the prepared roasting pan and surround with vegetable mixture.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  • Combine yogurt, mint, and garlic in a small bowl for sauce.
  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE



Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
2 tablespoons olive oil
Two 1-pound pork tenderloins
Creamy Harissa Sauce, recipe follows
1 cup Greek yogurt (8 ounces)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce *
1 clove garlic, minced
Kosher salt and cracked black pepper

Steps:

  • In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
  • In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

MOROCCAN SPICED PORK TENDERLOIN WITH DRIED PLUMS



Moroccan Spiced Pork Tenderloin With Dried Plums image

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.

Provided by Annacia

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup cider vinegar
1/2 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon cracked black pepper
1 teaspoon dried thyme
2 (1 lb) pork tenderloin, cleaned of silver skin
1 tablespoon olive oil
1 cup chopped onion
1 shallot, finely chopped
1 teaspoon chopped fresh thyme or 1 teaspoon parsley
salt and pepper
1 cup dried plum, pitted and chopped (prunes)
1 cup apple cider

Steps:

  • In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
  • While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
  • Preheat the oven to 350°F.
  • Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear 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.
  • Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
  • Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
  • Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.

Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 58.1, Carbohydrate 16.5, Fiber 1.9, Sugar 9, Protein 24.1

MOROCCAN-STYLE PORK TENDERLOIN



Moroccan-Style Pork Tenderloin image

Found this on a recipe card, but the front is so faded I have no clue where it came from, but my family LOVES it. My girls 4 and 6 LOVE it, this is made at least 2 times a month in my house.

Provided by kkneeter

Categories     Meat

Time 43m

Yield 1 Pork Roast, 8 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons olive oil
1 1/2 teaspoons honey
1/2 teaspoon lemon peel, grated
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
8 -10 ounces pork tenderloin
3 teaspoons plain breadcrumbs

Steps:

  • preheat oven to 400 degrees F. Coat shallow baking pan with nonstick cooking spray. In small bowl, blend all ingredients except pork and breadcrumbs. Mix well.
  • Rub mixture on tenderlion. Place meat in baking pan; sprinkle with breadcrumbs to coast lightly. Roast 30 to 35 minutes or until thermometer registers 170 degrees F for well done.
  • Let stand 2 to 3 minutes before cutting.

Nutrition Facts : Calories 54.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 18.7, Sodium 93.1, Carbohydrate 1.9, Fiber 0.1, Sugar 1.1, Protein 6

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE



Roasted Pork Tenderloin with Fresh Plum Sauce image

When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 2

Number Of Ingredients 10

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
  • Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
  • Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
  • Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
  • Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g

PORK TENDERLOIN WITH SPICED PLUM SAUCE



Pork Tenderloin with Spiced Plum Sauce image

This is one of my most requested dishes. I have prepared it for at least twenty years. It goes well at potlucks and you will be coming home with an empty dish.-Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

2 pounds medium plums, halved and pitted
2/3 cup cider vinegar
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon each ground cloves, cardamom and allspice
2 pork tenderloins (1 pound each)
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.

Nutrition Facts : Calories 303 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PORK TENDERLOIN WITH PLUM SAUCE



Pork Tenderloin with Plum Sauce image

A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
PLUM SAUCE:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

Steps:

  • In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

Nutrition Facts :

Tips:

  • To save time, use pre-cut pork tenderloin from the grocery store.
  • If you don't have dried plums, you can substitute dried apricots or cherries.
  • If you don't have a grill, you can cook the pork tenderloin in a skillet over medium heat.
  • Be sure to marinate the pork tenderloin for at least 30 minutes before cooking to allow the flavors to meld.
  • Serve the pork tenderloin with your favorite sides, such as couscous, roasted vegetables, or mashed potatoes.

Conclusion:

Moroccan spiced pork tenderloin with dried plums is a flavorful and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this dish a success. So get cooking and enjoy!

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