Winter Night, Moroccan Warmer

Warm flavours and warming food needed tonight. Found a very elaborate 4 page recipe on the net for a Moroccan pork dish that gave me inspiration.
I used a pre-packaged rub from Zest foods on a fillet of pork, left it at room temperature to absorb the lovely flavours for half an hour.

The pork fillet was to be served with a red cabbage side dish, cardamon glazed carrots and potatoes drenched with a parsley olive oil dressing. All of which turned out rather well, what didn't turn out well was the fact that yet again, I lost the pics, rats...rats...rats... the Darling is searching Twit as I type, he knows of a free program "out there" to recover lost sd cards, at the moment we are still searching. So, on to how I made these dishes.

Oven Roasted Moroccan Pork
Pork Fillet
Chermoula Moroccan Rub
1/2 cup stock, pork, or chicken

Trim the pork fillet of all fat and sinew, rub rather liberally with the Chermoula Moroccan Rub and leave covered at room temperature for about 30 mins. to absorb the flavours. It was so cold here I guess it I left it for more like an hour, especially as the pork was still a little icy from thawing from the freezer, if it was warm weather I would pop it into the fridge for more like 2 hours, then leave it out for about 15 mins.

Pre-heat oven to 180 deg. C.
Heat a heavy baking dish on stove top, with a little oil. When hot add pork fillet, turning to brown, place baking dish in oven for 10 mins to cook pork until still a little pink in the center, remove from oven and place fillet on plate in a warm place to rest. Return baking dish to oven top, pour in stock to deglaze pan.
Slice pork and plate, add any juices to deglazed pan, and pour over pork slices.

Moroccan Red Cabbage
2 teaspoon olive oil
2 handfuls very finely shredded red cabbage
1/2 half finely sliced pink lady or other sweet apple
1/2 red onion, finely sliced
1 teaspoon olive oil
1/2 teaspoon butter
1 small clove garlic, finely chopped
pinch each of cinnamon, ground cumin, cayenne pepper
1/4 cup chicken stock

Heat the oil in a heavy based pan, add onions and let sweat for 5 mins to soften, add the apple and sweat for another 5 mins, add the rest of the ingredients, except the chicken stock, and cook over a very low heat until cabbage has wilted and softened, adding a little chicken stock as needed. Turn off heat and allow to rest, 1 min prior to serving cabbage, reheat on med heat, add a sprinkle of chicken stock if needed.

Cardamom Glazed Carrots
1 cardamom pod, hulled and ground
1 carrot, peeled and sliced
1 teaspoon olive oil
1/2 teaspoon butter
1 tablespoon orange juice
a little water or stock

Heat oil and butter in pan, add freshly ground cardamom, shake to incorporate into oil/butter mix, add carrots, toss to coat, add orange juice and cook, covered over low heat, adding a few drops of water or stock as needed.