Few healthy eaters know that pork tenderloin is an excellent alternative to chicken breast when you're looking for a lean protein. In addition to its full, meaty flavor, it is also quick-cooking and versatile. This pork tenderloin recipe calls for approximately 6 minutes of browning on the stove top, followed by 15-20 minutes roasting in the oven. A new option for your weeknight meals.
- 1 large pork tenderloin (1- 1 1/2 pounds)
- 2 teaspoons Dijon mustard
- 1 tablespoon coriander seeds, crushed (Note: If you're not sure about investing in a large container, small amounts of spices are available at both the Concord Co-op and Granite State Naturals)
- 1 teaspoon black peppercorns, crushed
- 1 tablespoon olive oil
- Salt, to taste
- Preheat the oven to 425 degrees.
- Spread the pork evenly with mustard then sprinkle with the 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.
- Cook until an instant-read thermometer registers 145 degrees, 15-20 minutes. (17 minutes was perfect when I cooked a piece just over a pound)
- Let rest for 5 minutes before slicing thin.
- Season sliced pork with salt to taste.
Source: Ellie Krieger in USA Weekend, November 2012