- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1/2 to 1 teaspoon black peppercorns
- 1 small garlic clove, coarsely chopped
- Sea salt
- 1 small pork tenderloin (about 1 pound), trimmed of silver skin
- 1 tablespoon extra-virgin olive oil
- 2 limes or lemons, halved
- Serving suggestions: black bean salad, a leafy salad or roasted squash
Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.
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Nutritional analysis per serving
Calories 178; Total Fat 7.7g (Sat Fat 1.8g, Mono Fat 4.4g, Poly Fat 1g) ; Protein 24g; Carb 3g; Fiber 0g; Cholesterol 74mg; Sodium 198mg