Step out of the day to day ordinary and mundane, and add a few extra spices to try this Freezer Friendly Moroccan Style pork tenderloin which you can make in the oven or air fryer – your choice!
I won’t even pretend that I cook Moroccan style all the time, but I was looking for a way to play with spices and try something beyond my typical more Texas style spice preferences.
I spend a lot of time in Texas and love all things in the South – and my cooking style reflects that – most of the time.
So, this rub does have a hint of Texas with the cayenne and chili powder, because it would appear I am totally hooked on all things Texas.
But, this is my attempt to make freezer cooking a bit more interesting with this Freezer Friendly Moroccan Style Pork Tenderloin!
For prep ahead style, it is as simple as adding everything into a freezer safe bag, squeezing all of the air out and freezing. I simply thaw overnight in the fridge, and when I get home, pop the contents in the oven or air fryer and its a simple and flavorful dinner!
Even as leftovers, this one is amazing!
- 2 1 pound Pork Tenderloins
- 1 teaspoon cumin
- 1/2 tespoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 Tablespoon chili powder
- 1/4 teaspoon ground coriander
- 1 teaspoon ground ginger
- to taste salt
- to taste pepper
- 1/4 cup olive oil
- 2-3 cloves garlic, smashed
Add all ingredients to a large freezer zip bag.
Massage until the oil and spices have coated the meat.
If doing this as a freezer meal, label and place in the freezer.
For cooking, place the tenderloins in the air fryer and set it to 360 F.. Set the timer for 15 minutes. Ensure pork is cooked to 145 F.
If using the oven, preheat to 400 F and add the tenderloin to a foil lined baking sheet. Bake for 15-20 minutes until internal temperature reaches 145 F
With either cooking method, after you have used a meat thermometer to check that the temperature has reached 145 F (for a slightly pink inside in the middle), let rest under foil for 5-10 minutes.
Slice into medallions and serve with vegetables and sides of your choice.
This recipe was created and tested using 2, 1 pound pork tenderloins. Cook times will need to be adjusted accordingly if you use a larger tenderloin, or choose to use a pork loin roast instead.
I do not cook this from frozen.
So, there you have it, a way to spice up those boring freezer meals, and take a mini trip to Morocco… at least I think this is Moroccan style…