Coriander-Crusted Pork Tenderloin with Roasted Potatoes
Serves 4 (serving size: 3 oz. pork, 3/4 cup potatoes, and 2 Tbsp. sauce)
Crushed whole spices create a beautiful crust on a seared and roasted pork tenderloin. You don't need a spice grinder or mortar and pestle; place the peppercorns and coriander seeds in a ziplock bag and crush gently with a small, heavy skillet until very coarsely ground. Refrigerated potatoes are parcooked, saving you oven time. Coat and sear the pork while the oven preheats. Make the yogurt sauce while the pork and potatoes bake.
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon kosher salt, divided
1 tablespoon Dijon mustard
1 (1-lb.) pork tenderloin, trimmed
3 tablespoons olive oil, divided
1 pound refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek-style)
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
1 teaspoon fresh lime juice
Added sugars 0g
Calcium 8% DV
Potassium 24% DV
How to Make It
Preheat oven to 475°F.
Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paper–lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices.
Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes.
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