Rich G
TVWBB Honor Circle
Had some pork tenderloins, and was looking for something new to do with them. Found a recipe on Epicurious.com for Moroccan Spiced Pork Tenderloin that looked good, so made that the entree for this evening. The recipe is simple, combine all of the given ingredients (cumin, chile powder, brown sugar, salt, pepper, coriander and cinnamon) with some olive oil, then marinate the tenderloins in the resulting paste. Grill up with the method of your choosing (I went with two burners on low directly under the meat, and one burner on medium....about 425 degrees on my Genesis.) Here's the pics......
Out of the marinade:
After first flip:
After fourth (or fifth) flip:
Sliced after resting (I do like my pork still quite pink!):
The flavors in this recipe turned out great. A couple of changes I'll make for next time..... (1) I won't tie the tenderloins back together, instead, will grill separately to generate more crust; (2) I'll brine the tenderloins before marinating, as the pork was a bit on the bland side internally.....
First time out was a winner, with these tweaks, I think it'll be a regular in our rotation. Give it a try if you like boldly spiced pork!
Rich
Out of the marinade:
After first flip:
After fourth (or fifth) flip:
Sliced after resting (I do like my pork still quite pink!):
The flavors in this recipe turned out great. A couple of changes I'll make for next time..... (1) I won't tie the tenderloins back together, instead, will grill separately to generate more crust; (2) I'll brine the tenderloins before marinating, as the pork was a bit on the bland side internally.....
First time out was a winner, with these tweaks, I think it'll be a regular in our rotation. Give it a try if you like boldly spiced pork!
Rich
