Roasted Pork Tenderloin with Indian Spice Crust

Name: Roasted Pork Tenderloin with Indian Spice Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons white vinegar; Two 3/4-pound pork tenderloins, trimmed; 1 tablespoon plus 1 teaspoon ground coriander; 1 teaspoon coarsely crushed black peppercorns; 1 teaspoon salt; 1/2 teaspoon coarsely crushed fennel seeds; 1/8 teaspoon cayenne pepper; 3 tablespoons vegetable oil; 1 medium onion, finely chopped; 1/4 cup unflavored dry bread crumbs; 2 garlic cloves, minced

Servings: persons

2 teaspoons white vinegar
Two 3/4-pound pork tenderloins, trimmed
1 tablespoon plus 1 teaspoon ground coriander
1 teaspoon coarsely crushed black peppercorns
1 teaspoon salt
1/2 teaspoon coarsely crushed fennel seeds
1/8 teaspoon cayenne pepper
3 tablespoons vegetable oil
1 medium onion, finely chopped
1/4 cup unflavored dry bread crumbs
2 garlic cloves, minced

1
In a shallow glass or ceramic baking dish, rub the vinegar over the tenderloins.
2
In a small bowl, combine the coriander with the peppercorns, salt, fennel seeds and cayenne.
3
Rub half of the spice mixture on each tenderloin.
4
Cover the tenderloins and refrigerate for at least 4 hours or overnight.
5
Preheat the oven to 400.
6
In a large skillet, heat the vegetable oil.
7
Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 5 minutes.
8
Add the bread crumbs and garlic and stir over moderately high heat until the crumbs are toasted and fragrant, about 3 minutes.
9
Transfer the crumb mixture to a plate and let cool completely.
10
In a food processor, pulse the crumb mixture until even textured.
11
Transfer the mixture to a large plate and toss it with a fork to break up any lumps; spread the crumbs in an even layer.
12
Roll the spiced pork tenderloins in the crumb mixture, pressing firmly to help the crumbs adhere all around.
13
Transfer the tenderloins to a rack set on a rimmed baking sheet and bake for about 25 minutes, or until the crumb coating is crisp and browned on the outside and the meat is juicy and slightly pink on the inside.
14
Let the pork stand for 5 minutes, then carve into thick slices and serve.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons white vinegar, Two 3/4-pound pork tenderloins, trimmed, 1 tablespoon plus 1 teaspoon ground coriander, 1 teaspoon coarsely crushed black peppercorns, and more.

Yes, Roasted Pork Tenderloin with Indian Spice Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!