Moroccan Pork Tenderloin
Prep Time
Serves
Cooking Mode
1 piece of trimmed pork tenderloin
⅓ cup low fat yogurt
4 tsp chopped mint
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp chili powder
¼ of a cayenne pepper
1 tsp lemon juice
1 tsp lemon zest
1 piece of trimmed pork tenderloin
⅓ cup low fat yogurt
4 tsp chopped mint
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp chili powder
¼ of a cayenne pepper
1 tsp lemon juice
1 tsp lemon zest
Directions
1In a bowl mix together dry spices and divide into two bowls. Add lemon juice, zest and yogurt to one of the bowls. Rub the pork with the dry spice mixture then coat with the yogurt mixture and marinate in the fridge for 1 hour.
2Pre-heat oven to BROIL. Line a baking sheet with tinfoil, lightly grease and pre heat in oven for 2 min. Remove and place the pork into the pan, broil for 10 min.
3Then reduce the temperature to 350°F and roast for 20 min. or until internal temperature is 155°F. Remove from oven and tent with foil (temperature needs to rise up over 160°F while resting). Slice into ¼ inch medallions and serve with couscous and steamed broccoli.
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Personal Note
Personal Note
