dish
Moroccan Pork Tenderloin with Dried Plums

8
Serves
182
Calories
15
Nutrients
15
Vitamins

Ingredients

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
1 tablespoon canola oil
1 cup chopped onions
1 teaspoon fresh, chopped thyme or parsley
1 cup dried plums (prunes), pitted and chopped
1 cup apple cider

Cooking Instructions

1. 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.

2. While the pork is marinating, heat the oil 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.

3. Preheat the oven to 350°F.

4. 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.

5. Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.

6. 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.

7. 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.

Serving Size: 3 - 4 slices

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
182
Protein
17 g
Total Carbohydrate
20 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
14 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
46 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
37 %
Percent Calories from Carbohydrate
43 %
Percent Calories from Fat
19 %
Vitamin A
271 IU
Vitamin B1- Thiamin
2 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
9 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
1 mcg
Vitamin C
2 mg
Vitamin D
0 IU
Folate
16 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
55 mg
Iron
0 mg
Phosphorus
385 mg
Potassium
890 mg
Sodium
34 mg
Zinc
3 mg