Spicy Moroccan Pork Tenderloin

H-E-B Chef Anna T. Ferrando

Preparation Time 5 minutes

Cooking Time: 20-30 minutes

Serves 4


1  pork tenderloin

2  tablespoons Adams Korintje Rub

2  tablespoons  Ottavio Grape Seed Oil

½  jar Roberts Reserve Spicy Moroccan Sauce

¼  cup Cilantro, Chopped, optional garnish

1   small onion, sliced




  • Preheat oven to 425. Season tenderloin with rub and drizzle of olive oil. Heat 1 teaspoon olive oil in skillet. Sear tenderloin for 10 seconds on ALL sides. Set aside.
  • Place sliced onions in pyrex and toss with 1 tablespoon olive oil. Place seared tenderloin on top of onions.
  • Cover tenderloin with sauce, about 1/3 to ½ jar. Cover pyrex with foil and place in oven for 25-30 minutes. Or until internal temperature reaches 145 degrees. 


  • Season tenderloin and braise as directed above.
  • Remove tenderloin from skillet and add butter, olive oil, salt, and sugar.
  • Toss onions with this mixture in the skillet and place tenderloin on top.
  • Cover tenderloin with sauce. Reduce heat to medium and cover skillet with a lid. Allow to cook 25-30 minutes.

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