Pork marinated in Moroccan spices

 

Recipe : Pork marinated in turmeric and paprika

Adapted from A month in Marrakesh by Andy Harris

This recipe is part of a larger meal, see here

 

This marinade was originally created for chicken, but I substituted pork as organic or free range chicken is getting too expensive to use for a weeknight meal

1 pork tenderloin, about 1lb in weight, trimmed of all fat and cut into chunks

1 tbsp paprika

1/2 tbsp turmeric

1 tsp ground coriander

1 tsp ground cumin

3 tbsp olive oil

a pinch of saffron

salt and freshly ground black pepper

 

Mix the marinade ingredients together in a bowl, tasting before adding the salt and then using as much as you feel is necessary. Add the pork, mix well to coat, cover and refrigerate for at least 1 hour.

 

When you're ready to cook the meat, remove from the marinade and pat dry with paper towels. Thread the pork onto metal skewers (or wood, ensuring you soak them in water for 30 minutes first to prevent burning) and grill (broil) or barbecue for about 20 minutes until the meat is charring and crisping slightly and cooked through. Remove from the skewers.