Coriander-Crusted Pork Tenderloin

The original recipe for this dish calls for whole peppercorns and coriander seeds that you then crush yourself - uh yeah, I just used the ground kind I already have in my spice drawer. If you want to grind them yourself let me know if it makes a huge difference :) 'Cause how I made it turned out really good.

Ingredients:

• 1 Tablespoon black peppercorns
• 1 Tablespoon coriander seeds
• 1 teaspoon kosher salt, divided
• 1 Tablespoon Dijon mustard
• 1 (1 lb.) pork tenderloin
• 3 Tablespoons olive oil, divided
• 1 pound refrigerated potato wedges (note I used frozen steak fries instead)
• 1/2 cup plain whole-milk yogurt (not Greek style)
• 2 Tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice (I used bottled instead)
• 1/2 teaspoon grated lime rind (I omitted because see above)

Directions:

Preheat oven 475'. 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' for 10-12 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, lime rind and juice in a bowl. Serve with pork and potatoes. 

Makes 4 servings. 342 calories per serving.

original recipe here.