Pork Tenderloin - Coriander Crusted

By Claude

Ingredients

• 1 - to 1-1/4-lb. pork tenderloin, trimmed
• 2 tsp. Dijon mustard
• 1 Tbs. coriander seeds, crushed (or ground)
• 1 tsp. black peppercorns, crushed
• 1 tsp. kosher salt
• 1 Tbs. olive oil

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 450°F.

SPREAD THE MUSTARD EVENLY OVER THE PORK AND THEN SPRINKLE WITH THE CORIANDER, PEPPERCORN AND SALT PRESSING SO THE SPICES ADHERE.

Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side.

Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155°F, 18 to 20 minutes.

Let rest for at least 5 minutes before slicing thinly.