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Coriander Crusted Pork Tenderloin

10 February 2014
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Coriander Crusted Pork Tenderloin_heidikinscooks_Feb 2014

This was my second attempt at this recipe and the results were absolutely delicious. The pork was savory and flavorful and deliciously tender. I loved how easy-peasy it was, and the pork drippings were perfect for grilling up some blanched Brussels Sprouts. You will probably need a meat thermometer for this dish so you don’t have to cut into the pork to check if it’s done. If you don’t have one, cutting a little slice in it is just fine (that’s exactly what I did the first time around), you want a little bit of pink in the center, and the outside edges a nice white-ish color. (This would be a perfect, easy, romantic dinner if you’re looking for inspiration.)

Coriander Crusted Pork Tenderloin

3/4 cup bread crumbs
1 1/2 tablespoon garlic powder
1 1/2 tablespoon onion powder (or dry onion, crushed up a bit)
3/4 cup ground coriander
3 tablespoons dry mustard powder
2 tablespoons salt
1 teaspoon fresh ground black pepper
1 teaspoon white pepper
2 tablespoons melted butter

3 pounds of pork tenderloin
extra virgin olive oil

Preheat oven to 375 degrees; line 9×13 baking dish with foil.

Combine bread crumbs with garlic powder, onion, coriander, mustard, salt and pepper in small  bowl. Add melted butter and mix well (it will be crumbly).

Season the pork with salt and pepper, coat with the bread crumb mixture, packing it onto the meat with your hands. Heat the oil in a large skillet (that your pork loin can fit into), you need enough oil to cover the entire bottom of the pan about 1/4″ deep. Add the pork and sear it on all sides, using large tongs to turn. After the outside is seared, place the tenderloin in a foil-lined 9×13 pan and roast, uncovered, for 30-40 minutes until internal temperature reads 140 degrees (or when you slice it open you aren’t grossed out by too much pink).

*If you want to complement this with Brussels Sprouts, wash, trim and halve about a pound of sprouts. Quickly blanch them in boiling water (for 3-5 minutes) and drain. When your tenderloin is about 10 minutes from being done, heat up your skillet with it’s pork drippings, toss in those sprouts and saute until they are nicely browned and you’re out of drippings. Season with salt and pepper and serve while hot.

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