Morocco is our inspiration for this beautiful, harmonious blend of 18 spices and herbs. Sun-dried tomatoes and garlic create richness, lemon juice adds tang, honey--a tough of sweet, while chilies and peppers bring subtle warmth. A full-flavored melody to hit every note.
Uses: Amazing as a rub and marinade for all kinds of meat-pork, chicken, lamb or beef. Swirl into hummus, season hearty stews or use to create sauces and dressings by mixing with olive oil or yogurt and fresh herbs.
Ingredients: Unrefined sea salt, tomato powder, garlic, coriander, sweet paprika, mint, cilantro, Pasilla Negro chilies, chili powder, caraway, sun-dried tomatoes, honey powder, lemon juice powder, cumin, onion, crushed red pepper, cayenne
Grilled Casablanca Pork Tenderloin
- ¼ cup olive oil
- 3 TBS s.a.l.t. sisters Moroccan Rub & Seasoning
- 2 park 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.