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grilled-moroccan-spiced-pork-tenderloin-51239020.json
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{
"directions": [
"In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.",
"Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135\u00b0, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt."
],
"ingredients": [
"1 1/2 tablespoons ground coriander",
"1 1/2 tablespoons ground cumin",
"1 1/2 tablespoons ground chile powder, preferably ancho",
"2 tablespoons light brown sugar",
"1 1/2 teaspoons Kosher salt (Diamond crystal)",
"1/2 teaspoon ground cinnamon",
"1/2 teaspoon ground caraway",
"1/2 teaspoon ground black pepper",
"1/2 cup extra-virgin olive oil",
"2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness",
"Grilled naan, grilled haloumi and plain yogurt for serving"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Pork",
"Grill",
"Grill/Barbecue",
"Coriander",
"Cumin"
],
"title": "Grilled Moroccan Spiced Pork Tenderloin",
"url": "http://www.epicurious.com/recipes/food/views/grilled-moroccan-spiced-pork-tenderloin-51239020"
}