Moroccan Spiced Pork Tenderloin with Dried Plums
Elevate your dinner table with this bold and aromatic Moroccan Spiced Pork Tenderloin with Dried Plums! Infused with an exotic blend of cumin, coriander, cinnamon, and ginger, this dish delivers a symphony of savory warmth, perfectly balanced by a luscious sauce of honey-simmered dried plums. The pork tenderloin is seared to golden perfection and roasted to tender juiciness, while the sweet and tangy plum sauce adds a luxurious finishing touch. Ready in just 40 minutes, this elegant yet easy recipe is ideal for a weeknight treat or an impressive dinner party main course. Serve it with a garnish of fresh parsley for a pop of color, and pair it with couscous or roasted vegetables for a Moroccan-inspired feast that will delight your taste buds.
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Recipe Information
Ingredients
- 2 pieces (1 to 1.5 pounds each) pork tenderloin
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup dried plums (prunes)
- 1 cup chicken broth
- 2 tablespoons honey
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, salt, and black pepper.
Pat the pork tenderloins dry with paper towels and rub them all over with 1 tablespoon of olive oil. Sprinkle the spice mixture evenly over the pork, gently pressing it into the meat to coat.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until they are golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
While the pork is in the oven, prepare the sauce. In a small saucepan, combine the dried plums, chicken broth, and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the plums are softened and the sauce has slightly thickened.
Transfer the pork tenderloins to a cutting board and let them rest for 5 minutes before slicing into medallions.
Serve the pork medallions drizzled with the dried plum sauce. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7963 mg | 346% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 121.0 g | ||
| Protein | 289.6 g | 579% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 312 mg | 24% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 7395 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
