Coriander-Crusted Pork Tenderloin

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. I usually serve this with my cauliflower mash posted back on 5/11.


What You'll Need:
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. salt 
1 Tbs. olive oil 


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.