Coriander Crusted Pork Tenderloin

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.

Ingredients

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

Instructions

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.

Recipe Notes

Source: Ellie Krieger in USA Weekend, November 2012