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Spice-Crusted Roast Pork Tenderloin

by Molly Stevens

read reviews (10)

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. Serves 6

To learn more, read the article:
Quick Prep, Easy Roast

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coriander seeds cumin seeds mustard seeds more more

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

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.

Serving Suggestions

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.

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

photo: Scott Phillips

From Fine Cooking 89 , pp. 102a

October 15, 2007

user reviews

Rate this Recipe

by Banashree, 10/20/2012Great recipe. so simple, yet so delicious! we love the coriander seeds!

by capsaiCyn, 5/26/2012Easy, delicious, and impressive. Again I used ground up Triscuits for bread crumbs. We make this frequently and serve it with baked sweet potatoes and sauteed spinach. Delicious!

by Artzee2, 1/24/2012This is an excellent and easy company recipe. Make ahead and put in refrigerator like the recipe says. I served it with mashed potatoes and parmesan roasted asparagus. Next time I will serve with mashed sweet potatoes, the plain mashed potatoes were a little too bland.

by CUParent, 3/11/2010I made this for dinner tonight and I thought it was just wonderful. I wouldn't change a thing. Thank you for posting!

by CTKitchen, 3/4/2009I served this for guests and it worked out really well. In the future I might use the same technique, but eliminate the spices, using more typical ones like garlic and parsley. I love mustard, corriander, and cumin, but they seemed a tad overbearing with the lightly flavored pork. With such a traditional preparation, I might prefer more traditional flavors. But the technique was great--the loin was tender and juicy.

by thebusychef, 11/19/2008Great, easy, tasty!

by texasyaya, 2/17/2008This was fab the first time and I am about to make it again today for a family birthday dinner.

by sewapel, 2/5/2008

by gardencat, 1/21/2008This was fast to make and very tasty! I served it with a Risotto Milanese but that was too mild--it can handle a stronger flavoured side.

by Cookingislife, 11/20/2007Absolutely wonderful recipe. The pork is as it should be - tender - and flavorsome. I took the recipe one step further by dry-roasting all the seeds, and grinding them in a mortar and pestle, and then adding them to the fresh breadcrumbs. Definitely a family favorite.

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