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Moroccan Pork Tenderloin & Carrots

Moroccan Pork Tenderloin & Carrots

50 min (incl. preheating; 15 min hands-on)

This Moroccan Pork Tenderloin is the love child of my favorite cooking methods for flavor (roasting) and sanity (one pan). The spice rub is warm and exotic, but not enough to overwhelm kiddo tastebuds. Baby carrots work in a pinch. Serve as-is, or stretch it out with couscous and a simple salad.

Nutrition Notes

Pork tenderloin is as lean as skinless chicken breast, which means it’s a healthy choice, but also runs the risk of drying out to shoe leather. Cook until it just reaches 145 degrees, followed by a 5-minute rest before slicing. It may still look a little pink, and that is OK!

Ingredients
  • 1 lb carrots, peeled and cut into sticks
  • 1 red onion, cut into wedges
  • 2 Tbsp olive oil
  • Kosher salt & black pepper
  • 2 pork tenderloins (~2.5 lb total)

For the rub:

  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 3/4-1 tsp kosher salt, or to taste
  • 1/2 tsp black pepper

Optional/Garnish:

  • Chopped fresh cilantro
  • Golden raisins
Directions

Preheat oven to 450 degrees. Line a sheet pan with parchment paper. Toss the carrots and red onion together on the sheet pan and top with olive oil. Season to taste with salt and pepper. Create a space for the pork, then nestle tenderloins in with carrots and onions.

In a small dish, mix together the spices for the rub (garlic powder through black pepper). Sprinkle the rub over the pork and, using your hands, rub the mixture over the pork to cover every inch. Transfer pan to preheated oven and roast for 20-30 minutes, or until pork reaches an internal temp of 145 degrees. If carrots are not yet tender, remove pork from pan to rest and transfer pan back to oven for 5-10 more minutes.

Allow the pork to rest 5 minutes before slicing. Serve alongside carrots and onions. Garnish with cilantro and golden raisins.

Meal Prep Tips

Chop the carrots and red onion up to 4 days in advance. The dry rub can be mixed well in advance and keeps almost indefinitely.

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