Apricot & Fig Mahjoon-Spiced Pork Tenderloin
PREP TIME 5 min.
COOK TIME 25-30 min.
Quick and easy, with a total prep and roasting time of about 30 minutes,
I hope you'll find this simple yet succulent and aromatic pork tenderloin recipe one that you'll want to serve often! Oh, and the leftovers make for great sandwiches, Enjoy!
2-1 1/2 lb. pork tenderloins
4 cloves of garlic, crushed
2 Tbsp. olive oil
1 tsp. EACH kosher or sea salt and freshly ground black pepper
(OPTIONAL) 2 Tbsp. chopped fresh rosemary, stems removed
and 2 Tbsp. grated lemon zest OR 1 Tbsp. finely minced preserved lemon
Preheat the oven to 450˚F. Line a heavy sheet pan with foil, or roast in a cast iron skillet OR directly on the grill.
☛ IF USING A GRILL: Heat a gas grill to med-high or heat coals in a charcoal grill until they glow bright orange and ash over.
1. Combine and mix well; the crushed garlic, rosemary, lemon zest or minced preserved lemon, olive oil, Mahjoon, and salt and pepper. Press this mixture onto the tenderloins.
2. Roast in the oven or on a grill for approx. 20-25 minutes, careful to not overcook. Keep pork nice and moist, not dried out with an internal temp between 145°-160°F.
3. Remove pork from the pan and keep warm, resting meat for 3 minutes before slicing. Cut the tenderloin into thick 1" slices.
Serve with scalloped or mashed potatoes, roasted vegetables, and a fresh salad. Yum!
⚠︎ALLERGY WARNING Contains tree nuts, dairy and wheat.