Moroccan Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For the Pork:170g pork tenderloin1/4 tsp cumin, ground1/4 tsp turmeric1/4 tsp cinnamon, ground1/4 tsp coriander, groundpinch of chilli powder30g butter, unsalted2 tbsp olive oil1 tbsp honeyFor the vegetables1 garlic clove, crushed1/2 butternut squash, peeled and diced1/2 red pepper, deseeded and diced1/2 onion, peeled and chopped2 tbsp olive oilFor the dressing:1 lemon, juice only1 tbsp honey1 tbsp soy saucesalt and pepper to season
For the vegetables:
Preheat the oven to 220C
Place all vegetables ingredients into a hot pan (ensuring they are covered in oil), sear for 6-7 minutes, place in the oven for 10-12 minutes.
For the Pork:
put all the spices into a bowl and combine
cut the pork into 2 pieces and rub the spices into the meat
pan fry the pork in oil for 2 minutes each side
add the honey and butter and cook for a further 3 minutes until the pork is cooked through
For the dressing:
combine all the ingredients in a bowl and combine
once plated, drizzle around the pork and vegetables.
Serving Size: makes 2 good sized portions
Number of Servings: 2
Recipe submitted by SparkPeople user REILLYMED.
Preheat the oven to 220C
Place all vegetables ingredients into a hot pan (ensuring they are covered in oil), sear for 6-7 minutes, place in the oven for 10-12 minutes.
For the Pork:
put all the spices into a bowl and combine
cut the pork into 2 pieces and rub the spices into the meat
pan fry the pork in oil for 2 minutes each side
add the honey and butter and cook for a further 3 minutes until the pork is cooked through
For the dressing:
combine all the ingredients in a bowl and combine
once plated, drizzle around the pork and vegetables.
Serving Size: makes 2 good sized portions
Number of Servings: 2
Recipe submitted by SparkPeople user REILLYMED.
Nutritional Info Amount Per Serving
- Calories: 740.1
- Total Fat: 46.8 g
- Cholesterol: 100.1 mg
- Sodium: 517.2 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 12.7 g
- Protein: 29.4 g
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