Spice-Crusted Pork Tenderloin with Roasted Citrus
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 178
- Total Fat
- 7.7 grams
- Saturated Fat
- 1.8 grams
- Cholesterol
- 74 milligrams
- Sodium
- 198 milligrams
- Protein
- 24 grams
- Total: 40 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 25 min
Ingredients
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.
Directions
- 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.