Early in November in the USA WEEKEND I stopped when I saw this pork tenderloin recipe. In realty I know nothing about Coriander but that didn't deter me from giving this recipe a shot.
1 large pork tenderloin (about 1.5 lbs)
2 tbsp. Dijon Mustard
1 Tb. coriander seeds crushed
1 tsp. black pepepercorns, crushed
1 Tb. olive oil
Salt to taste
Preheat the oven to 425
Spread the pork evenly with mustard then sprinkle with mustard then sprinkle with coriander and pepper, pressing down so the spices adhere to the pork.
Heat the oil in a large oven-proof skillet over a medium-high heat. Brown the pork for 3 minutes per side, then transfer the skillet to the oven and cook until an instant read thermometer registers 145 degrees, 15-20 minutes. Let rest for 5 minutes before slicing then. Season sliced pork with salt to taste.
We really enjoyed it and it was a very simple main course.
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