Grilled Casablanca Pork Tendeloin
By Charmane Andrews Skillen
Grilled Casablanca Pork Tenderloin
- ¼ cup olive oil
- 3 TBS s.a.l.t. sisters Moroccan Rub & Seasoning
- 2 pork tenderloins, about 2½ lbs total, butterflied
- Naan, grilled
In a small bowl, combine olive oil and Moroccan Rub & Seasoning. On a baking sheet, rub mixture all over the pork, then cover and let sit at room temperature for 1 hour. Alternatively, you can refrigerate the pork for at least 4 hours and up to overnight. Before grilling, let the tenderloin get to room temperature.
Prepare grill to medium-high heat and oil grates. Grill pork, turning occasionally until lightly charred, about 10-15 minutes or when a meat thermometer registers 135˚. Transfer to a cutting board, tent with foil and let sit for 10 minutes before cutting into thick slices.
Serve with grilled naan.
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