Best 4 Grilled Moroccan Spiced Pork Tenderloin With Creamy Harissa Sauce Recipes

When you think of Moroccan dishes, you instantly imagine savory and enticing flavors that stimulate the senses. And what better way to experience the vibrant taste than to grill a tender pork tenderloin, infused with the warmth of Moroccan spices, and served with a creamy harissa sauce? In this culinary exploration, we'll guide you through the steps of creating this delectable dish that's sure to be a hit at your next gathering.

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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

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

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.

GRILLED SPICY PORK TENDERLOIN

Grilled Spicy Pork Tenderloin image

Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
SAUCE:
1/2 cup cola
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder

Steps:

In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPICY GRILLED PORK TENDERLOIN

Spicy Grilled Pork Tenderloin image

I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade.

Provided by Rumdrinker25

Categories Pork

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 1/2 lb) pork tenderloin
1/2 cup soy sauce
1/2 cup cooking sherry
1 teaspoon hot Chinese mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon crushed garlic
1/2 teaspoon grated ginger (I used the bottled stuff)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon onion powder
cornstarch
water

Steps:

First, make the marinade.
Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
Shake well in a sealed container to blend.
Place Tenderloin in a 1 gallon ziploc bag.
Pour marinade over tenderloin in bag and seal.
Refrigerate overnight, turning occasionally.
Heat grill to medium heat, about 350-375°F.
Remove meat from marinade.
Reserve marinade!
Grill tenderloin over medium heat about 25-30 minutes or until done.
Internal temp should reach 170°F to be done.
While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
When tenderloin is done, slice thinly and arrange on plate.
Top with sauce & serve.

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

Ingredients

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

Tips

Use a sharp knife to score the pork tenderloin. This will help the marinade penetrate the meat and cook it evenly.
Marinate the pork tenderloin for at least 30 minutes, or up to overnight. This will help the meat absorb the flavors of the marinade.
Preheat your grill to medium-high heat before cooking the pork tenderloin. This will help to sear the meat and prevent it from sticking to the grill grates.
Cook the pork tenderloin for 10-12 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit. This will help to ensure that the meat is cooked through without overcooking it.
Let the pork tenderloin rest for 5-10 minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion

This grilled Moroccan-spiced pork tenderloin with creamy harissa sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork tenderloin is marinated in a flavorful blend of Moroccan spices, then grilled to perfection. The creamy harissa sauce is the perfect accompaniment to the pork, adding a touch of heat and spice. This dish is sure to be a hit with your family and friends!