Moroccan Spiced Pork Tenderloin With Dried Plums

Name: Moroccan Spiced Pork Tenderloin With Dried Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade; 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; For the dried plums; 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

Servings: persons

For the marinade
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
For the dried plums
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

1
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.
2
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.
3
Preheat the oven to 350u00b0F.
4
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.
5
Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
6
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.
7
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.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: For the marinade, 1/2 cup cider vinegar, 1/2 teaspoon ground cayenne pepper, 1/2 teaspoon cumin, and more.

Yes, Moroccan Spiced Pork Tenderloin With Dried Plums 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.

That's it — enjoy your meal!