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Coriander-Crusted Pork Tenderloin

Servings: 4

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

Nutritional Information

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


  • 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.

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


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Reviews (18 reviews)

  • Dominicancook | 12/19/2020

    The recipe came out perfect, I top it of with a butter wine sauce and serve it with mash potato and sparragus.

  • lsilber | 01/11/2015

    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.

  • Tonic_Writes | 02/06/2014

    Perfection, I don't even have anything I changed from the recipe. Absolutely perfect, delicious, and one we have now made over and over.

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