Indian Spiced Crusted Pork Tenderloin

Name: Indian Spiced Crusted Pork Tenderloin
Prep time: 15 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 4 teaspoons extra-virgin olive oil; more as needed for the baking sheet; 1/4 cup plain low-fat yogurt; 1 teaspoons Dijon mustard; 2 cloves garlic, minced; 3/4 teaspoons kosher salt; Fresh coarsely ground black pepper; Two 1u00bd pound pork tenderloins, trimmed; 3/4 cup panko breadcrumbs; 1u00bd teaspoons mustard seeds; 1u00bd teaspoons coriander seeds; 1u00bd teaspoons cumin seeds; 1u00bd teaspoons sesame seeds

By Leslie Blythe Indian, Pork Roasting

February 23, 2016

Indian Spiced Crusted Pork Tenderloin is tender and flavorful. I love to make tenderloins, especially during a busy week, because they don't take long to make. This one features a crusty, crunchy coating.

Prep: 15 mins
Cook: 35 mins
Yields: 6 Servings

Ingredients

4 teaspoons extra-virgin olive oil; more as needed for the baking sheet

1/4 cup plain low-fat yogurt

1 teaspoons Dijon mustard

2 cloves garlic, minced

3/4 teaspoons kosher salt

Fresh coarsely ground black pepper

Two 1½ pound pork tenderloins, trimmed

3/4 cup panko breadcrumbs

1½ teaspoons mustard seeds

1½ teaspoons coriander seeds

1½ teaspoons cumin seeds

1½ teaspoons sesame seeds

Directions

1Position a rack in the center of the oven and heat the oven to 450°F. Lightly oil a heavy-duty rimmed baking sheet.

2In a small bowl, stir together 2 tsp of the olive oil and the yogurt, mustard, garlic, salt, and several grinds of pepper. Spread this mixture over the entire surface of the tenderloins with your hands or a rubber spatula.

3In a shallow baking dish, combine the breadcrumbs and the mustard, coriander, cumin, and sesame seeds. Roll the tenderloins in the breadcrumb mixture, patting so that the crumbs and spices adhere to the meat. Put the tenderloins on the baking sheet, gather up any remaining crumbs and spices, and pat them on the top of the pork. Drizzle the remaining 2 tsp olive oil over the top.

4Roast the tenderloins for 10 minutes and then lower the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the center of each tenderloin reads 140°F, 25 to 30 minutes longer. Transfer the pork to a carving board and let it rest for 10 minutes before carving it into 1/2-inch-thick slices. Be sure to serve all the crumb coating that falls off during carving.

Make Ahead

1The pork can be slathered with the yogurt mixture and refrigerated for up to 4 hours before roasting.

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