Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spice-Crusted Roast Pork Tenderloin

Scott Phillips

Servings: 6

This easy pork tenderloin roast is a stress-free Sunday dinner favorite. It features a crunchy, flavorful spiced breadcrumb crust and is delicious served with a little tangy chutney on the side.

Ingredients

  • 4 tsp. extra-virgin olive oil; more as needed for the baking sheet
  • 1/4 cup plain low-fat or whole-milk yogurt
  • 1 tsp. Dijon mustard
  • 2 cloves garlic, minced
  • 3/4 tsp. kosher salt
  • Fresh coarsely ground black pepper
  • Two 1-1/2-lb. pork tenderloins, trimmed
  • 3/4 cup fresh breadcrumbs (from a baguette or other white artisan-style bread)
  • 1-1/2 tsp. mustard seeds
  • 1-1/2 tsp. coriander seeds
  • 1-1/2 tsp. cumin seeds
  • 1-1/2 tsp. sesame seeds

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 125
      Sodium (mg): 300
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 47

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Lightly oil a heavy-duty rimmed baking sheet.
  • In a small bowl, stir together 2 tsp. of the olive oil and the yogurt, mustard, garlic, salt, and several grinds of pepper. Spread this mixture over the entire surface of the tenderloins with your hands or a rubber spatula.
  • In a shallow baking dish, combine the breadcrumbs and the mustard, coriander, cumin, and sesame seeds. Roll the tenderloins in the breadcrumb mixture, patting so that the crumbs and spices adhere to the meat. Put the tenderloins on the baking sheet, gather up any remaining crumbs and spices, and pat them onto the top of the pork. Drizzle the remaining 2 tsp. olive oil over the top.
  • Roast the tenderloins for 10 minutes and then lower the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the center of each tenderloin reads 140°F, 25 to 30 minutes longer. Transfer the pork to a carving board and let it rest for 10 minutes before carving it into 1/2-inch-thick slices. Be sure to serve all the crumb coating that falls off during carving.

Make Ahead Tips

The pork can be slathered with the yogurt mixture and refrigerated for up to 4 hours before roasting.

The rather lean pork tenderloins deserve something a bit rich and creamy alongside, such as risotto, buttery mashed potatoes, a creamy gratin, or puréed winter squash.

Reviews

Rate or Review

Reviews

  • fortkcook | 06/18/2016

    Spices too assertive, overwhelmed the delicate pork.

  • lynnlewis | 01/14/2015

    So tasty. And different from all the other endless similar ideas for pork tenderloin.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks