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.
Really easy and very tasty!!
Easy and delicious. The suggested side dishes were perfect with it. Will definitely make it again.
This was really good! I did not have any Dijon so substituted spice brown mustard. Definitely a keeper!
Excellent. Made it with roasted potatoes with rosemary, and asparagus with lemon/rosemary/thyme. Recommend highly!
We could pork tenderloins quite frequently. I believe if you cook it this long you'll kill it. Best way to cook is on the grill. Get the grill to maximum hot. Grill four minutes per side, place on a rack and tent with aluminum foil for ten minutes. PERFECT!
This came out perfectly following the recipe exactly. The coriander made it fragrant and flavorful. (The oven temperature and timing worked out just right for fresh-baked bread first, then pork and roasted Brussels sprouts.)
Absolutely delicious! It comes out perfectly every time. Tastes just as good without the extra salt.
Yummy, Yummy, Yummy!! This will be one of my 'signature' dishes.
The coriander is awesome in this dish. For a vegetable accompaniment, I removed the pork tenderloin from the skillet and set the tenderloin aside. I added carrots, sliced lengthwise and coarsely cut fennel to the tenderloin skillet with a bit of olive oil, braising them in a bit of apple juice and balsamic vinegar. Yum!!
So quick and easy! Great combination of spices - we all enjoyed it.
This is quick, very tasty, and has become our favorite recipe for pork tenderloin. Searing the meat keeps it moist and binds the spice to the loin. It makes a good, low-fat mid-week dinner when served with chutney, steamed rice and veggies.
Fantastic. I will absolutely make this pork again. The combination of mustard, pepper and coriander is divine. I made the whole menu (roasted veggies and brown rice with walnuts/golden raisins,) and it was all great, but the pork was definitely the standout!
I made this dish last night and let me tell you, it's out of this world good! My husband doesn't like pork but he loved this dish! I will make this again and again and it only took minutes to put together!
I made this for dinner with the roasted vegetables, it wasn't just so easy, it was wonderful too!
Along with the Sweet and spicy roasted vegetables and Brown rice with walnuts and golden raisins.......DELICIOUS....