Juicy Loin with North African Chermoula

Name: Juicy Plant-Based Flank with North African Chermoula
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: North African
Ingredients: 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp smoked paprika; 1 cup fresh parsley, chopped; 1 cup fresh mint or coriander leaves, chopped; 3 garlic cloves, crushed and minced; 2 tbsp lemon juice or red wine vinegar; ½ cup olive oil (adjust for desired consistency); 1 tsp salt; 2 tbsp water (or more for blending); 1 tsp red pepper flakes; ½ Juicy Marbles Loin; 3 tbsp garlic powder; 3 tbsp onion powder; 3 tbsp red peppercorns, ground; 1-2 tsp salt; 1 tsp black pepper; Oil for cooking

MARBLES, HERB & GARLIC SAUCE WITH TOASTED SPICES

Chermoula isn’t just a sauce; it’s a culinary anthem that transforms every dish it touches. Think of it as the Beyoncé of condiments—bold, versatile, and always in the spotlight. This North African herb-and-spice mélange has the power to elevate anything: your juicy plant-based flank, roasted veggies, salads, or even a simple slice of toast. Its vibrant flavors are a tantalizing mix of smoky, zesty, and herbaceous, blending toasted spices with fresh mint, parsley, and a whisper of heat.

⬇️ JUMP TO RECIPE ⬇️

Chermoula’s charm is unmatched—it’s as refreshing as stepping onto a white sandy beach after navigating a jungle of mundane meals. Picture emerging from the culinary wilderness to find this vibrant green elixir waiting to rescue your taste buds. Whether you blitz it into a smooth paste or keep it rustic with hand-chopped herbs, it’s guaranteed to bring life to your cooking. Plus, it’s a fridge hero, staying fresh for weeks—if you can resist devouring it in one go.

Paired with our perfectly spiced Juicy Marbles flank, this recipe takes you on a flavor journey that feels equal parts indulgent and adventurous. So grab your spices, ignite your pan, and let’s get cooking!

Why You’ll Love This Recipe

Bursting with Flavor

North African Chermoula is a game-changer, with smoky spices and fresh herbs creating a bold, vibrant flavor profile.

Simple yet Sophisticated

This dish feels fancy but comes together easily, making it perfect for any occasion.

Meal Prep Hero

The Chermoula sauce can be made ahead and paired with other dishes all week.

Pro Tips for Maximum Flavor

Toast Your Spices

Toasting spices like cumin and coriander releases their oils, intensifying their flavors.

Blend or Chop?

For a smoother sauce, blend the Chermoula. For a rustic texture, hand-chop the herbs.

Perfectly Cooked Flank

Sear the plant-based flank on medium heat to get a crispy crust while keeping it tender.

Juicy Plant-Based Flank with North African Chermoula

Rated 5.0 stars by 1 users

Cuisine

North African

Author

Lucy Albert

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Chermoula is one of those “put that s#*t on everything” kinda sauces. It’s a tasty North African mélange that will kick mad flavors into your meat, veggies, toast, salads, pastas…yeah…pretty much anything. It’s refreshing, spicy and lusciously herbaceous. But mere adjectives won’t suffice here. This sauce is something special. You can either blend all the ingredients into a coarse paste or just chop the herbs and spices and mix them together. It lasts for weeks in the fridge (if you can refrain from annihilating the whole batch in one go).

Ingredients

Chermoula

1 tsp cumin powder
1 tsp coriander powder
1 tsp smoked paprika
1 cup fresh parsley, chopped
1 cup fresh mint or coriander leaves, chopped
3 garlic cloves, crushed and minced
2 tbsp lemon juice or red wine vinegar
½ cup olive oil (adjust for desired consistency)
1 tsp salt
2 tbsp water (or more for blending)
1 tsp red pepper flakes

Flank

½ Juicy Marbles Loin
3 tbsp garlic powder
3 tbsp onion powder
3 tbsp red peppercorns, ground
1-2 tsp salt
1 tsp black pepper
Oil for cooking

Directions

For the Chermoula

Toast cumin, coriander, and smoked paprika in a small pan until fragrant, then remove from heat.
Add fresh herbs, garlic, water, and toasted spices to a food processor. Blend into a coarse paste, avoiding over-blending to prevent bitterness.
Transfer to a bowl and mix in olive oil, lemon juice, red wine vinegar, and red pepper flakes. Adjust salt to taste.

For the Flank

Slice the loin in half horizontally, then into manageable pieces. Salt each side evenly.
Combine garlic powder, onion powder, red peppercorns, salt, and pepper on a flat plate. Roll the meat pieces in the spice mix to coat evenly.
Heat a non-stick pan to medium heat. Add oil, then sear the flank pieces for 4 minutes on each side until crispy.
Slice the cooked meat into smaller, shareable pieces.

Serving

Serve the flank with a generous helping of Chermoula. Add a dollop of whole-grain mustard for an extra punch of flavor.