Moroccan Pork Loin


1 (2 to 3 lbs.) natural pork tenderloin or sirloin roast,
11 trimmed of fat and connective tissue
1 Tbsp. olive oil plus 2 tsp. olive oil, for drizzling
1 1/2 tsp. McCormick® Ground Cumin
1/2 tsp. McCormick® Ground Cinnamon
1 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. pepper
2 large white onions, halved and sliced


1. In a small bowl, combine the tablespoon of olive oil, cumin, cinnamon, chopped garlic, salt, and
pepper and stir until combined. Spread the mixture onto the pork tenderloin, coating all sides,
and place pork in the refrigerator for 2 to 3 hours to marinate.
2. Preheat oven to 375°F. Place the sliced onions in a small shallow roasting pan, season lightly with
salt and pepper, and drizzle with 2 teaspoons olive oil. Toss to coat evenly. Place the pork tenderloin
on top of the bed of onions and roast for 35 to 45 minutes or until a meat thermometer inserted into
the center of the meat registers 155°F. Remove the pan from the oven, move the meat to a heated
plate, and cover loosely with foil to allow the meat to rest for 10 minutes before slicing.
3. Slice thinly and serve with the onions and pan juices.
Serves: 4