This recipe was created to wow friends with the delicious flavor of our Moroccan Twist seasoning with pork tenderloin. The funny thing is my friends remember how delicious it was more than I do. It’s a requested recipe now and I love making it!
Something about the tart fruit (cherry or pomegranate) and the spices in the Moroccan Twist blend just work so well together. This would also be a good marinade and sauce for chicken too. We hope you enjoy it.
Take your pork to a new level of sophistication without the fuss. This recipe is a flavorful light dish versatile enough for any time of year. The marinade can also be made with cranberries, pomegranate or dried cherries (re-hydrated).
Notes
The combination of Moroccan spices and cherry or pomegranate is really delicious.
Ingredients
- 2 cups cherry juice (or pomegranate)
- 1/2 cup +2 Tbsp olive oil
- 1/2 cup balsamic vinegar
- 1 cup dried tart cherries
- 2 Tbsp lemon juice
- 1 cup water
- 2 Tbsp Sauce Goddess Moroccan Twist Spice Rub
- 2 pork tenderloin, cut into 2" thick fillets
Instructions
Marinade and Finishing Sauce
- Combine water and 1 cup dried cherries in a sauce pan.
- Warm on medium to hydrate the cherries.
- Once the cherries feel tender and plump, increase the heat and reduce the liquid for 10 minutes.
- Place 1/3 cup of the cherries in a storage container.
- In a blender combine cherry juice, balsamic, lemon juice, remaining cherries, 2 Tbsp of oil and Moroccan Twist seasoning. Blend on low to puree the cherries.
- Pour half the mixture into the container with 1/3 cup cherries and refrigerate the finishing sauce until ready to cook.
- Pour the other half of the blended sauce into a zip top bag.
- Add remaining olive oil and pork to the bag.
- Refrigerate for at least 6 hours. Overnight is better.
Cooking Pork
- After 6 hours, remove pork from fridge. Let sit while you warm the finishing sauce.
- Remove storage container of sauce from fridge and pour into sauce pan.
- Heat on warm until it starts bubbling to a simmer.
- Pour 1/2 cup into a basting bowl to use when grilling.
- Let remaining sauce sit while you grill.
- Heat your grill on medium.
- Remove pork from marinade bag and discard the marinade liquid and bag.
- Place pork fillets on the grill.
- Cook pork for 3 minutes per side.
- Then begin basting and flipping every 3 minutes until it feels firm and measures 165 degrees with a thermometer.
- Cover pork with finishing sauce and serve.
