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Coriander-Crusted Pork Tenderloin

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Serves 4

  • by Ellie Krieger from Fine Cooking
    Issue 102

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.

  • One 1- to 1-1/4-lb. pork tenderloin, trimmed
  • 2 tsp. Dijon mustard
  • 1 Tbs. coriander seeds, crushed
  • 1 tsp. black peppercorns, crushed
  • 1 tsp. kosher salt
  • 1 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 450°F.

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.

Serving Suggestions

For a complete meal, serve the pork with Sweet and Spicy Roasted Vegetables and Brown Rice with Walnuts and Golden Raisins.
 

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2.5; Protein (g): 22; Monounsaturated Fat (g): 5; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0.5; Sodium (mg): 370; Cholesterol (mg): 55; Fiber (g): 1;

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....

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