Pork Tenderloin is inexpensive, tender and perfect for two. I think this quick tenderloin is juicy and packed full of Moroccan seasonings along with complimentary orange and honey. Any leftovers are wonderful in a sandwich served cold and sliced thin. Make two tenderloins just so you have nice slices for lunches. I have served mine with a coconut rice and green beans. Ras El Hanout is a blend of spices from North Africa the name translates to "head of the shop" and implies it is the shopkeepers best blend. It is typically a blend of cardamom, clove, cinnamon, ground chilies, coriander, cumin, peppercorn, fenugreek and turmeric. If you cannot find this blend in your store it is easy to go on line to find a recipe for a blend to make yourself.
You will need:
- 1 pork tenderloin - cleaned of any fat and silver skin
- 3 cloves garlic - crushed
- 2 tbsp extra virgin olive oil - your best quality like Mandranova Nocellara
- 1 heaped tsp Ras El Hanout - which is a Moroccan blend of spices
- 1 tbsp orange zest - finely zested
- salt and pepper
- Juice from one large orange
- 3 tbsp honey
- coconut rice (see Note*)
- your favourite vegetables
Step 1: remove any fat and silver skin from the tenderloin.
Step 2: crush garlic with a garlic press and rub over the entire tenderloin. Pour over great olive oil and add a generous sprinkling of salt and pepper. Leave to sit and make your coconut rice and chop your vegetables.
Step 3: sprinkle the Ras el Hanout over tenderloin and zest the orange over meat. Roast in a 375 degree F oven for 20 minutes. Let rest for at least 10 minutes before slicing. Juice orange and mix with honey reduce in a small pan for 5 minutes until thickened and concentrated.
Serve with a drizzle of honey orange glaze.