Moroccan Spiced Pork Tenderloin

I LOVE that pork tenderloin is allowed on the Thin Deluxe Protocol. Awesome to have a little more variety on Phase 2. This recipe is so simple. I made some last night for my family. The thing about pork tenderloin is that it’s so lean it’s easy to overcook it–then it’ll be dry and tough.  Use a meat thermometer and make sure you only cook it to an internal temperature of 145 degrees F.  If you don’t have a meat thermometer, use this simple rule. If you have seared the pork in a skillet (browned on all sides), pop it in a 350 degree F oven and bake for 20 minutes. Depending on the size of the tenderloin that should be about right. The one I made was very small so I only cooked it for 15 minutes and it was PERFECT.

I keep a bunch of different spice blends mixed to jazz up my hCG diet recipes (proteins and veggies) on Phase 2 and Phase 3. This Moroccan Spice goes perfectly with pork, but you can also use it on chicken or fish for a P2 friendly dish. I sometimes season my pork tenderloin with Cajun Seasoning, Southwestern Seasoning, and even Blackened Seasoning.

Moroccan Spiced Pork Tenderloin

Serving Size: 4


  • 2 tbsp Moroccan Spice Mix
  • 1 tsp coconut oil (or Pam Spray on Phase 2)
  • 1 1/2 lbs Pork Tenderloin


  1. Heat oven to 400 degrees.
  2. Season pork on all sides with spice mixture.
  3. Heat oil in 12-inch ovenproof skillet on med high heat (or spray with Pam--I love to use coconut oil spray). Sear tenderloin until brown on all sides (about 4 minutes).
  4. Place skillet in oven, bake for 15-20 minutes or until the internal temperature of the pork reaches 145-150 degrees.
  5. Remove from pan. Cover pork loosely with foil and let rest for 5 minutes. Slice and serve.
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