Recipes and Links

Pork Tenderloin with a Coriander Crust and Roasted Potatoes

Serves: 4

Ingredients:

1 Tbsp black peppercorns (this much pepper will make your tenderloin somewhat spicy. Reduce if you would like it less spicy)

1 Tbsp coriander seeds or ½ Tbsp ground coriander

1 tsp kosher salt, divided

1 Tbsp Dijon mustard

1 (1 lb) pork tenderloin, trimmed of silverskin

3 Tbsp Flying Olive Persian Lime , Chipotle, Harissa, or Cilantro and Roasted Onion Extra Virgin Olive Oil, divided (We’re wimps and like 2 ¾ Tbsp Lime with 1 tsp Harissa), divided, plus more for lightly greasing baking pan

1 lb refrigerated potato wedges or 1 lb red potatoes cut into ½” wedges and steamed for 5 minutes

½ cup plain whole milk yogurt NOT Greek style, or plain soy yogurt

2 Tbsp chopped fresh cilantro

½ tsp grated lime rind (zest)

1 tsp fresh lime juice

Directions:

Preheat the oven to 475 degrees F.

Crush or grind the peppercorns and coriander seeds with a mortar and pestle or in a spice grinder. Combine with ¾ tsp salt in a small bowl. Spread the mustard evenly over the pork and coat it with the spice mixture.

Heat 2 Tbsp Flying Olive Extra Virgin Olive Oil(s) in a large non-stick skillet over medium-high heat. When the oil begins to shimmer, add the pork and cook for 5 minutes, turning the tenderloin and browning on all sides. Place the pork and potatoes on a lightly greased parchment-paper or aluminum foil-lined rimmed baking sheet and drizzle with the drippings from the skillet.

Bake at 475 for 10-12 minutes or until a meat thermometer inserted in the center of the pork registers 145 degrees F. Let the pork stand for 5 minutes. Cut across the grain and into slices.

Combine the remaining ¼ tsp salt, remaining 1 Tbsp Flying Olive Extra Virgin Oil(s) of Choice, yogurt, cilantro, lime zest, and juice in a small bowl. Serve the sauce with the pork and potatoes.

Inspired by a recipe in Cooking Light Magazine, December, 2017.

Submitted by Barb L.