Moroccan Pork Loin Recipe

Name: Moroccan Pork Loin
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb pork loin; 2 tbsp ras el hanout; 2 tsp ground coriander seed; 2 tsp onion powder; 2 tsp garlic powder; 1 tsp ground fennel seed; 1 tsp cayenne pepper; 1 tsp ground white pepper; 1 salt; 1 vegetable oil; as needed

Servings: persons

2 lb pork loin
2 tbsp ras el hanout
2 tsp ground coriander seed
2 tsp onion powder
2 tsp garlic powder
1 tsp ground fennel seed
1 tsp cayenne pepper
1 tsp ground white pepper
1 salt
1 vegetable oil; as needed

1
Toss pork loin with just enough oil to cover.
2
Rub dried spices except salt on all sides of the pork loin.
3
Marinate 4-48 hours.
4
Add salt.
5
Roast at 300 for approximately 90 minutes or until thermometer reaches 150 or desired doneness.
6
Variations; Bed of vegetables, thyme, parsley, mustard, stuffed, breadcrumbs, shallots, allspice, garam masala, star anise, cinnamon, fenugreek, fennel, lemon, cilantro, cardamom, sofrito, roasted bell peppers, celery seed

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb pork loin, 2 tbsp ras el hanout, 2 tsp ground coriander seed, 2 tsp onion powder, and more.

Yes, Moroccan Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Pork Loin

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