Moroccan Pork Tenderloin

I was digging through my spice cupboard and was overcome by the gorgeous aromas and an idea. Since I cook so much pork tenderloin for my kids, why not try something new and exotic using these spices.

Score your pork tenderloin and put aside. In a bowl mix together this rub: 1 tsp. of allspice, 1 tsp. of dry mustard, 1 tsp. of anise seed, 1/2 tsp. of cumin, 1/2 tsp. of cinnamon, and 1/2 tsp. of brown sugar, OR, artificial brown sugar and 1 tsp. of orange zest.

You'll also need, 2 tbsp. of olive oil, 1 tbsp. of butter, 1 yellow pepper sliced up, 1 red pepper sliced up, a spring of fresh rosemary, 1/4 cup of orange jam or marmalade (I use sugar free Smuckers), 1-2 cups of chicken stock - I use the Knorr Homestyle stock bouillon (they look like little gelatins).

Rub the spice mixture all over the pork tenderloin and put into an olive oiled pan on medium heat and sear on all sides. When the pork is nice and brown on all sides, take out of the pan and put aside. Add 1 tbsp. of butter to the pan and add a mixture of sliced red and yellow peppers and saute until al dente and remove. Then add the chicken stock to the pan with rosemary sprig and simmer to reduce for about 3 minutes over medium heat. Then put the pork tenderloin into a casserole dish, top with the peppers, and pour the chicken/rosemary stock around the pork and cook at 350 degrees for 30 minutes or less if you like less done. Take out of the oven and rest the pork tenderloin while you make the au jus.

Au Jus: Mix the chicken stock and the orange jam/marmalade together.

Slice the pork tenderloin and arrange on a plate with the peppers. Finally pour the au jus over it and enjoy. I think I may have to do some Moroccan recipe experimenting. You can also serve with mashed potatoes or rice.