New Recipe Review - November 2011
Jasdip posted this recipe on the Kitchen Table & I made it last night. Fortunately it was a large tenderloin & there is some left for a lunch. Great flavor, and it's amazing how good it is for only four other ingredients.
Coriander-Crusted Pork Tenderloin
Very quick and easy dinner. Roasted veggies alongside would be perfect.
One 1- to 1-1/4-lb. pork tenderloin, trimmed
2 tsp. Dijon mustard
1 Tbsp. 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 450F.
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 155F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly.