Crusted Pork Tenderloin

I honestly don’t know what I used to do before I found this recipe.  We must have it at least once every two weeks for dinner because it’s so easy, healthy and versatile.  Pork tenderloin is the king of weeknight meals as its quick cooking, portion controlled and cheap – but don’t sleep on it for a nice dinner party either.  It’s the perfect main protein when you really want to fancy up the sides or apetizers.  It’s also incredibly easy to scale up if you want to make 3 or 4 tenderloins for a crowd.

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Everyone can get their hands on djion mustard, salt, pepper and olive oil – I bet the only thing that would trip
folks up here is having to grind your own coriander seeds.  I realize most people don’t even have ground coriander in their spice drawer let alone the whole seeds but this is definitely worth some real estate in your DSC04479kitchen.  First off ground coriander will not work here – all it will do is burn and leave a bitter taste to the pork.  But secondly the seeds are so much more fragrant and delicate than the ground powder or horrors of all horrors the coriander plant better known to some as cilantro.  Such a controversial herb – my best friend Karin is a cilantro hater so I basically removed it from my repertoire for years – but coriander and coriander seeds have no “soapy” or cilantroy flavor.  If you are really adverse then I would recommend using fennel seeds which I do on occasion just to mix it up.  However that still leaves us with the dilemma of having seeds we need to crush!  How is that making your life easy?  Well if you have a spice grinder it’s incredibly easy.  I have this one and love it.  Cheap and small it does the job.  If you have a mortar and pestle old school style that will work too.  Dont want to buy special equipment?  Just throw the coriander seeds into a plastic baggie and wack away with the bottom of a pot to crush them.  This pork is so delicious and easy you will be glad you made space for these seeds and I will hazard a guess you will find other uses for them like these insanely good looking fries from Bon Appetit.  This time around I served the pork with some roasted asparagus and my favorite whole grain mustard on the side but this pork can go with practically anything.  Roasted veggies just make a good side because you can throw them in the same oven.

Crusted Pork Tenderloin (printable version at the end of the post)

Inspired by:  Coriander Crusted Pork Tenderloin by Fine Cooking Magazine

Special Equipment:  spice grinder, mortar and pestle or just wack away at the seeds and skip both, meat thermometer

Ingredients:

  • 1 pork tenderloin
  • 2 teaspoons dijon mustard
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil

Preheat the over to 450 degrees.  Grind the coriander seeds onto a plate (I like to throw the peppercorns into the spice grinder and do them together but by all means just grind pepper directly onto the plate, as much as you want).  Grind pepper as well if you havent already and add salt.  Toss spice mixture around to mix (this can be made in bulk and kept in a baggie so you can use it anytime).  Rub the mustard onto the pork and then roll it on the plate with the spices making sure they stick all over.  You can do this in advance as well and just store it in the fridge for up to 24 hours before but honestly this process is so easy I usually just do it right before cooking.

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Heat the olive oil in a ovenproof skillet large enough to hold the tenderloin over medium-high heat. Cook the pork on one side for 2-3 minutes until brown, turn it over and then put the skillet into the oven.  The original recipe called for browning on all sides but the bottom gets really crusty in the oven so the double browning seemed like overkill.  Cook until the pork registers 155 degrees on a meat thermometer  about 18 to 20 minutes. Cover with tin foil and let rest for  5 minutes before slicing thinly.

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Crusted Pork Tenderloin

  • Servings: 2-3
  • Print

Special Equipment:  spice grinder, mortar and pestle or just wack away at the seeds and skip both, meat thermometer

Ingredients:

  • 1 pork tenderloin
  • 2 teaspoons dijon mustard
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil

Preheat the over to 450 degrees.  Grind the coriander seeds and pepper on to a plate and add salt.  Toss spice mixture around to mix (this can be made in bulk and kept in a baggie so you can use it anytime).  Rub the mustard onto the pork and then roll it on the plate with the spices making sure they stick all over.  You can do this in advance as well and just store it in the fridge for up to 24 hours before.  Heat the olive oil in a ovenproof skillet large enough to hold the tenderloin over medium-high heat. Cook the pork on one side for 2-3 minutes until brown, turn it over and then put the skillet into the oven.  Cook until the pork registers 155 degrees on a meat thermometer  about 18 to 20 minutes. Cover with tin foil and let rest for  5 minutes before slicing thinly.

7 Comments

  1. Pingback: Pistachio Crusted Pork Medallions | A Capitol Contessa

  2. Pingback: Roasted Cauliflower and Farro Salad | A Capitol Contessa

  3. Ashley says:

    Thank you for the idea of what to make for dinner tonight! Is there a place on your site where your adoring fans can post their cooking attempts?? Perhaps I can email you the pic and you can include it in a later post and critique it 😉

    Like

    • haha yes! I definitely want to see the attempts. Will have to investigate if I can add it right into the post but if not maybe I can do a round up. Send me what you have and pics of E and Libs as well while you are at it!

      Like

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