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    Home > Main Dishes Pork > Coriander Crusted Pork Tenderloin

    Coriander Crusted Pork Tenderloin

    Published: Nov 25, 2012 · Modified: Feb 3, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Coriander crusted pork tenderloin

    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.

    Baked pork tenderloin coated with dijon mustard and coriander and peppercorns. Sliced on a cutting board served with fresh corn.

    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.

    Roasted pepper pork tenderloin coated with dijon mustard and coriander seed. Served with fresh corn.

    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.

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    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.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Baked pork tenderloin coated with dijon mustard and coriander and peppercorns. Sliced on a cutting board served with fresh corn.

    Coriander Crusted Pork Tenderloin

    Extremely easy and flavorful baked pork tenderloin recipe. 1 pan – 4 ingredients.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Pork
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 21kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 1 pound Pork Tenderloin
    • 1/4 Cup Dijon mustard or more to coat
    • 1 Tablespoon Coriander Seed ground
    • 1 Tablespoon Whole Black Peppercorns ground
    Prevent your screen from going dark

    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

    Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Coriander Crusted Pork Tenderloin …It’s What’s for Dinner.

    More Pork Recipes

    • Roast rack of lamb rib served over polenta
      Roast Rack of Pork with Peach Glaze
    • Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.
      Wine Braised Instant Pot Pork Butt
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    • Mashed potatoes topped with bratwurst and sauerkraut.
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    Reader Interactions

    Comments

    1. Sophie33 says

      December 12, 2012 at 10:57 am

      What a lovely pork tenderloin feast! Yummy! too!

      Reply
      • Lea Ann says

        December 12, 2012 at 4:11 pm

        Thanks so much Sophie

        Reply
    2. Barbara says

      November 29, 2012 at 6:40 am

      I mean really, what could be simpler and more delicious? Perfect, Lea Ann!

      Reply
      • Lea Ann says

        December 01, 2012 at 5:18 am

        Exactly Barbara.

        Reply
    3. Chris says

      November 27, 2012 at 5:48 pm

      I can imagine how good a pan sauce would be using the sucs on that pan after making this. Yum!

      Reply
      • Lea Ann says

        November 29, 2012 at 5:52 am

        I agree Chris. Where is that pan sauce? 🙂

        Reply
    4. Rhonda says

      November 27, 2012 at 12:11 pm

      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.

      Reply
      • Lea Ann says

        November 29, 2012 at 5:52 am

        I don’t know why it wouldn’t work great with venison. Let me know.

        Reply
    5. Susan says

      November 27, 2012 at 7:57 am

      Simple and delicious which is just what I need this week after Thanksgiving!

      Reply
      • Lea Ann says

        November 29, 2012 at 5:52 am

        I agree Susan, I’m pretty “turkied” out.

        Reply
    6. Jenn's Food Journey says

      November 27, 2012 at 6:58 am

      Can’t get much easier than this… and oh so delicious!!!

      Reply
      • Lea Ann says

        November 29, 2012 at 5:53 am

        I agree Jenn.

        Reply
    7. Lea Ann says

      November 27, 2012 at 5:51 am

      Thanks Anshi.

      Reply
    8. Jane says

      November 26, 2012 at 12:02 pm

      wow, sounds delish! I looove pork too. Yum! That sounds perfect for a quick nights dinner!

      Reply
      • Lea Ann says

        November 27, 2012 at 5:53 am

        Thanks Jane.

        Reply
    9. larry says

      November 26, 2012 at 7:05 am

      Looks delicious Lea Ann and I like the simplicity. Corriander doesn’t get used around here very much. Enjoyed the phone talk last night.

      Reply
      • Lea Ann says

        November 27, 2012 at 5:53 am

        I’m so glad you called. A nice surprise to talk with you. Now find those spices! 🙂

        Reply
    10. Toni | Boulder Locavore says

      November 26, 2012 at 6:44 am

      Wow Lea Ann! So simple and flavorful. Bookmarking this for a quick school night dinner. Thanks!

      Reply
      • Lea Ann says

        November 27, 2012 at 5:54 am

        Thanks Toni. I forget how easy and delicious Pork Tenderloin is.

        Reply
    11. Sue/the view from great island says

      November 25, 2012 at 3:57 pm

      Yes, this will be on my table tonight!

      Reply
      • Lea Ann says

        November 27, 2012 at 5:54 am

        Thanks Sue, let me know how you like it.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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