Moroccan Spiced Pork Tenderloin (from Pantry Raid) 1 small onion, grated 1/4 cup orange juice 2 tbsp. brown sugar 1/2 tsp. grated lime peel 1 tbsp. lime juice 1 large clove garlic, minced 1 tbsp. finely grated ginger root [or about 1 tsp. of dried ginger] 1 tsp. cinnamon 1 tsp. dried oregano 1/2 tsp. ground coriander 1/4 tsp. ground cardamom 1/4 tsp. each salt & pepper 2 pork tenderloins (1 lb. each) 2 tbsp. vegetable oil Marinate thinly sliced pork in the rest of the ingredients (except the oil.) [In my experience, it does not have to sit long - even 10 minutes will do.] Heat the oil in a frying pan over medium-high heat, and cook the pork in batches until golden-brown, about 5 minutes. Keep cooked meat warm in a 200 F oven.