To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is a succulent and lean pork tenderloin. It takes up only a quarter of the plate but still satisfies.
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Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155°F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly.
This was super easy and had good flavor but cooking to 155 totally killed it. I would cook to about 140-145 then let it sit, lightly covered for 5 minutes. I would also take the time to make a quick sauce with the pan drippings.
Perfection, I don't even have anything I changed from the recipe. Absolutely perfect, delicious, and one we have now made over and over.
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