INDO MOROCCAN PORK
Savoury, melt in your mouth pork tenderloin with Crown Royal sauce.
1 1/2 HRS
2 - 4
1/4 c. Crown Royal (more if desired)
2-3 tbsp. butter
4 tbsp vegetable oil
Trim pork tenderloin and season generously with Big Mama’s Indo-Moroccan Dry Rub. Let marinate in fridge minimum 1 hour (preferably overnight).
Preheat oven to 400°F. Add oil to hot metal skillet, carefully place tenderloin in and sear all sides. Transfer loin to small foil lined roasting pan. Place in oven.
Deglaze skillet with Crown Royal, burn off alcohol. Add butter and stir gently to combine. Strain and set aside.
Cook tenderloin until internal temperature reaches 145°F. Let rest 10-15 minutes before cutting. Serve with Crown Royal sauce.