Coriander-Crusted Pork Tenderloin

by Ellie Krieger

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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.Serves four.

pork tenderloin Dijon mustard coriander seeds more more

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.

nutrition information (per serving):
Calories (kcal): 180; Fat (kcal): 9; Fat Calories (g): 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;

From Fine Cooking 102, pp. 41

October 29, 2009

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by shallhenry, 2/28/2010The 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!!

by guadalupe, 2/24/2010So quick and easy! Great combination of spices - we all enjoyed it.

by Doeboy, 2/24/2010This 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.

by LaraNell, 1/25/2010Fantastic. 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!

by HSL, 1/7/2010I 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!

by sewapel, 12/22/2009I made this for dinner with the roasted vegetables, it wasn't just so easy, it was wonderful too!

by Rosey_Jean, 11/15/2009Along with the Sweet and spicy roasted vegetables and Brown rice with walnuts and golden raisins.......DELICIOUS....