Moroccan Pork Tenderloin.

Ok ok… So I got a bit carried away with the dessert recipes and just realized I haven’t posted a “meal” as yet. Well friends, you’re in for a treat. Today, I present to you Moroccan Pork Tenderloin.

I was never a huge fan of pork unless it was called bacon…but I am so glad I tried this recipe. The recipe was actually given to me by a friend who insisted I make it and I have never looked at pork  the same since.

Moroccan Pork Tenderloin

350g Pork Tenderloin
1/4 tsp. Curry powder
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1 tbsp. Coconut or avocado oil
1/4 cup Mango chutney
2 tbsp. Water

Cut the tenderloin into 2.5 cm (1 inch) rounds.
In a large zip lock bag, combine spices and add the cut pork; shake to coat pork evenly..
Heat oil in a large pan.
Add pork and saute until lightly browned (approx, 5 – 6 mins per side).
Slide pork to side of the pan and add chutney and water, stir until blended for 2 – 3 minutes (make sure the pork is evenly coated).
Serve with asparagus and quinoa or rice and enjoy!


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