Crusted Pork Tenderloin with Roasted Potatoes
Crusted Pork Tenderloin with Roasted Potatoes will be your go-to recipe this spring. It’s full of fresh flavors.
Ingredients
- 1 lb. pork tenderloin, trimmed
- 1 Tbsp. Dijon mustard
- 1 Tbsp. freshly ground black pepper
- 1 Tbsp. coriander seeds, crushed
- 1/2 tsp. garlic powder
- 1 tsp. salt, divided
- 3 Tbsp. olive oil, divided
- 1 lb. potatoes, sliced into wedges
- 1/2 cup plain yogurt
- 2 Tbsp. chopped fresh cilantro
- 1/2 tsp. grated lime zest
- 1 tsp. fresh lime juice
Instructions
- Preheat oven to 475º.
- Spread mustard evenly over pork; coat with pepper, coriander, garlic powder and 3/4 teaspoon salt.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add pork; cook for 5 minutes, turning to brown all sides. Place pork and potatoes on a baking sheet lined with parchment paper. Drizzle oil from skillet over top. Bake for 10 to 12 minutes or until a meat thermometer inserted reads 145°F. Let pork stand for 5 minutes. Cut across the grain into slices.
- Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, lime zest and lime juice in a bowl. Serve with pork and potatoes.
