Moroccan Pork Tenderloin with Dried Plums Recipe
Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes
For the marinade:
1/2 cup cider vinegar
1/2 teaspoon cayenne pepper powder
1/2 teaspoon cumin
1/2 teaspoon cracked black pepper
1 teaspoon dried thyme
3 pork tenderloins, cleaned of silver skin
For the dried plums:
1 tablespoon butter
1 cup chopped onions
1 shallots, finely chopped
1 teaspoon fresh, chopped thyme or parsley
salt and pepper to taste
1 cup dried plums (prunes), pitted and chopped
1 cup apple cider
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. While the pork is marinating, melt the butter 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. Preheat the oven to 350 F. 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.
Place the tenderloins on a cutting board and let them rest 2 to 3 minutes
before slicing. 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. 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.
Nutrition Facts Serving Size: 3-4 slices Calories 436 Total Fat 11 g
Saturated Fat 6 g Protein 48 g Total Carbohydrate 26 g Dietary Fiber 3 g
Sodium 298 mg Percent Calories from Fat 30% Percent Calories from Protein
45% Percent Calories from Carbohydrate 24%
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