CORIANDER CRUSTED PORK TENDERLOIN RECIPES

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CORIANDER-CRUSTED PORK TENDERLOIN WITH ROASTED POTATOES ...



Coriander-Crusted Pork Tenderloin with Roasted Potatoes ... image

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.

Provided by Julia Levy

Total Time 20 minutes

Prep Time 20 minutes

Yield Serves 4 (serving size: 3 oz. pork, 3/4 cup potatoes, and 2 Tbsp. sauce)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 342, CarbohydrateContent 22 g, FatContent 15 g, FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 3 g, SodiumContent 683 mg, SugarContent 3 g

CUMIN AND CORIANDER–CRUSTED PORK TENDERLOIN | RECIPES | WW USA



Cumin and coriander–crusted pork tenderloin | Recipes | WW USA image

Simple and sumptuous, this roasted pork tenderloin is coated with a flavorful spice rub and quickly browned before it goes into the oven.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner

Total Time 29 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 7

1.25 tsp Kosher salt
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Dried oregano
1 tsp Dried thyme
1 pound(s) Uncooked lean pork tenderloin
2 tsp Extra virgin olive oil

Steps:

  • Preheat oven to 450°F.
  • Stir together salt, cumin, coriander, oregano, and thyme in small cup. Rub all over pork.
  • Heat oil in large ovenproof skillet over medium-high heat. Add pork and cook, turning occasionally, until brown on all sides, about 6 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into center of pork registers 145°F, about 8 minutes.
  • Transfer pork to cutting board and let stand 5 minutes. Cut into 12 slices.
  • Serving size: 3 slices

Nutrition Facts : Calories 45 kcal

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