Print the recipe for Grilled Pork Tenderloin with Carrots and Chermoula

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

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

  • 1 1/2 Tbsp Kosher Salt
  • 1 Tbsp Paprika
  • 1/2 Tbsp Freshly Cracked Black Pepper
  • 1 Tbsp Garlic powder
  • 6 large carrots peeled and cut in half lengthwise
  • 1/3 cup Extra virgin olive oil
  • 2.5 lb pork tenderloin
  • ¼ cup cilantro, minced
  • 2 Tbsp mint leaves, minced
  • 1 tsp ground cumin
  • 3 garlic cloves, minced
  • 1 Tbsp fresh squeezed lemon juice

Method

  1. In a bowl whisk together 1 tablespoon of the salt, paprika, pepper and garlic powder.
  2. Rub the tenderloin with ¾ of the seasoning until evenly coated on all sides.
  3. Place the carrots in a large bowl or on a baking sheet. Drizzle them with 1 tablespoon of the olive oil and toss with the remaining spice blend.
  4. Heat a grill or grill pan to medium-high heat. Grill the pork and carrots, turning occasionally with tongs, until pork is charred and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about 20 minutes and carrots are tender, about 7-8 minutes. (For larger tenderloins, bake in a 400ºF oven for 15 to 25 minutes more, until desired internal temperature is reached.)
  5. Meanwhile in a small bowl combine remaining olive oil, cilantro, mint, cumin, garlic, lemon juice and remaining salt.
  6. Allow pork to rest for 3 minutes before serving. Thinly slice and serve over grilled carrots and top with prepared chermoula sauce.