Extremely easy Pork Tenderloin Recipe. One pan, 4 ingredients and you’ve got a quick dinner. Coriander Crusted Pork Tenderloin is a breeze to make and very satisfying one at that.
What is Coriander?
Before we get to this super easy, non-recipe pork tenderloin, I’d like to address coriander seed.
Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family.
Cilantro is the leaf of this same plant and surprisingly, its flavor is vastly different from that of coriander. Cilantro has a complex but delicate flavor with a hint of pepper, mint and lemon. While Coriander seed has a sweet, aromatic taste with a touch of citrus.
If you’ve never cooked with the seed, you’re missing out on a treat. And just imagine that sweet aromatic and a touch of citrus wrapped around a pork tenderloin which has been slathered with Dijon Mustard and baked into bliss.
Coriander Crusted Pork Tenderloin Recipe
I hope you give this easy baked pork tenderloin recipe a try, and if you do, please come back and give the recipe a star rating.
More Pork Tenderloin Recipes
And if you have a favorite pork tenderloin recipe, let me know, I’d love to give it a try.
Looking for more Pork recipes? Don’t miss my Pork Category. You’ll find lots of great recipes, including the most popular on my site for Campfire Ribs, Grilled Country Style Pork Ribs.
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Coriander Crusted Pork Tenderloin
Ingredients
- 1 1 pound Pork Tenderloin
- ¼ Cup Dijon mustard or more to coat
- 1 Tablespoon Coriander Seed ground
- 1 Tablespoon Whole Black Peppercorns ground
Instructions
- Slather one pork tenderloin (1 pound) generously with Dijon mustard.
- Take a healthy scoop each of whole coriander seeds and whole black peppercorns and run them through a spice grinder just to break them up and press them onto the pork.
- In an oven-proof fry pan (I used my cast iron) brown tenderloin in a small amount of oil until browned on all sides.
- Move pan to oven and bake 350 degrees for about 30 minutes
Nutrition
Coriander Crusted Pork Tenderloin …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
What a lovely pork tenderloin feast! Yummy! too!
Thanks so much Sophie
I mean really, what could be simpler and more delicious? Perfect, Lea Ann!
Exactly Barbara.
I can imagine how good a pan sauce would be using the sucs on that pan after making this. Yum!
I agree Chris. Where is that pan sauce? 🙂
Love the simplicity. I bet this will work well for my venison loins. After this last weekend I find myself with a lot of game meat…so any inspiration is welcome.
I don’t know why it wouldn’t work great with venison. Let me know.
Simple and delicious which is just what I need this week after Thanksgiving!
I agree Susan, I’m pretty “turkied” out.
Can’t get much easier than this… and oh so delicious!!!
I agree Jenn.
Thanks Anshi.
wow, sounds delish! I looove pork too. Yum! That sounds perfect for a quick nights dinner!
Thanks Jane.
Looks delicious Lea Ann and I like the simplicity. Corriander doesn’t get used around here very much. Enjoyed the phone talk last night.
I’m so glad you called. A nice surprise to talk with you. Now find those spices! 🙂
Wow Lea Ann! So simple and flavorful. Bookmarking this for a quick school night dinner. Thanks!
Thanks Toni. I forget how easy and delicious Pork Tenderloin is.
Yes, this will be on my table tonight!
Thanks Sue, let me know how you like it.