Ingredients
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon kosher salt, divided
- 1 tablespoon Dijon mustard
- 1 (1-lb.) pork tenderloin, trimmed
- 3 tablespoons olive oil, divided
- 1 pound refrigerated potato wedges (such as Simply Potatoes)
- 1 /2 cup plain whole-milk yogurt (not Greek-style)
- 2 tablespoons chopped fresh cilantro
- 1 /2 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- Nutritional Information
- Calories 342
- Fat 15g
- Satfat 3g
- Unsat 10g
- Protein 26g
- Carbohydrates 22g
- Fiber 3g
- Sugars 3g
- Added sugars 0g
- Sodium 683mg
- Calcium 8% DV
- Potassium 24% DV
- How to Make It
- Step 1
- Preheat oven to 475°F.
- Step 2
- Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.
- Step 3
- Step 4
- Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes.
Preparation
Step 1
Step 1
Preheat oven to 475°F.
Step 2
Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.
Step 3
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paper–lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices.
Step 4
Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes.