Categories: Meals
Ingredients
- 1 tbsp. black peppercorns
- 1 tbsp. coriander seeds
- 1 tsp kosher salt, divided
- 1 tbsp. Dijon
- 1 lb. pork tenderloin, trimmed
- 3 tbsp. olive oil, divided
- 1 lb. refrigerated potato wedges
- 1/2 cup plain yogurt (not Greek-style)
- 2 tbsp. chopped fresh cilantro
- 1/2 tsp grated lime rind
- 1 tsp fresh lime juice
Directions
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Preheat oven to 475.
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Crush peppercorns and coriander seeds with a mortar and pestle until coarsely ground. Combine with 3/4 tsp salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.
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Heat 2 tbsp. 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 for 10-12 minutes or until cooked through. Let pork stand 5 minutes. Cut across the grain into slices.
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Combine remaining 1/4 tsp salt, remaining 1 tbsp. oil, yogurt, cilantro, rind and juice in a bowl; serve with pork and potatoes.