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Grilled Pork Tenderloin with Carrots and Chermoula

Grilled Pork Tenderloin with Carrots and Chermoula on a plate with a fork and knife
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 3 teaspoons kosher salt, plus more to taste
  • 1 tablespoon paprika
  • 2 teaspoons freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 2 ½ pounds pork tenderloin
  • 6 large carrots, peeled, halved, cut in half lengthwise (about 1½ pounds)
  • ⅓ cup extra-virgin olive oil
  • ¼ cup minced fresh cilantro
  • 2 tablespoons minced fresh mint leaves
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice (from ½ a lemon)

Method

  1. In a small bowl, combine 2 teaspoons of the salt, the paprika, pepper, and garlic powder.

  2. Rub the tenderloin all over with ¾ of the spice mixture.

  3. In a large bowl, combine the carrots, 1 tablespoon of the olive oil and the remaining spice mixture.

  4. Heat a grill or grill pan to medium-high heat. Place the pork on the grill and cook until the pork begins to char, about 4 minutes per side. Continue cooking, turning occasionally, until the internal temperature of the pork reaches 145°F on an instant-read thermometer, about 12 minutes more. Meanwhile, place the carrots on the grill and cook, turning occasionally, until they are tender, about 7-8 minutes.

  5. In a small bowl combine the remaining olive oil, cilantro, mint, cumin, garlic, lemon juice, and remaining 1 teaspoon salt. Taste and season with more salt if desired.

  6. Rest the pork for 5 minutes before thinly slicing. Transfer the carrots and sliced pork to a serving platter and drizzle with the prepared chermoula sauce.