Moroccan Spiced Pork Tenderloin With Dried Plums

---

Dried plums sounds so much nicer than prunes doesn't it. The way the flavors come together in this dish is really lovely. There is a misconception that moroccan cuisine does not include pork. Morocco is home to muslims who do not eat pork, and christians who do cook with pork however.

---

Steps

---

In a medium bowl , whisk together all of the ingredients for the marinade and pour over the tenderloins.

---

Marinate the pork tenderloin for 30 minutes in the refrigerator.

---

While the pork is marinating , heat the oil in a skillet over medium heat and add the onions , shallots , thyme , salt and pepper.

---

Cook until the onions are soft , about 5 minutes.

---

Turn off the heat and set aside in the pan.

---

Preheat the oven to 350f.

---

Remove the tenderloins from the marinade and pat them dry.

---

Season with salt and freshly cracked pepper.

---

Heat a large skillet over medium-high heat.

---

Sear the tenderloins on all sides in the dry , hot skillet and finish cooking in the oven until the pork is just cooked through , about 12 to 15 minutes.

---

Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.

---

Meanwhile , place the onion mixture over medium heat and add the dried plums.

---

Cook for 1 minute and add the apple cider.

---

Bring to a boil and cook until the cider reduces a .

---

Ingredients

---

cider vinegar, ground cayenne pepper, cumin, cracked black pepper, dried thyme, pork tenderloin, olive oil, onion, shallot, fresh thyme, salt and pepper, dried plum, apple cider