Black Pepper & Coriander Crusted Pork with Yogurt Sauce
Serves 3: 269 Calories; 12g Fat (40.1% calories from fat); 37g Protein; 2g Carbohydrate; 0g Dietary Fiber; 116mg Cholesterol; 459mg Sodium. 2 gram sugar
1 whole pork tenderloin
Plenty of kosher salt
Cracked black peppercorns
Cracked coriander seeds
1 tbs ground cardamom
1 tbs olive oil
½ cup plain greek yogurt
3 tbs chopped parsley
1 minced clove of garlic
1 tsp lemon zest
Lemon juice TT
Optional: I like to start this type of thing a day before by first salting my pork and leaving to sit uncovered in the refrigerator for 24 hours. I think this helps with developing the external crust and intensifies flavors.
Remove from fridge and brush on olive oil then salt. Generously coat your pork in cracked peppercorns, cracked coriander seeds, and your tbs of ground cardamom.
Place in a 400 degree preheated oven for approximately 20 minutes or until your pork registers an internal temperature of 140 degrees.
While pork is cooking you can prepare and mix together all ingredients of the yogurt sauce (flavors will intensify if made the day or a few hours before).
Let rest approximately 5 minutes before slicing, topping with sauce and serving alongside a roasted vegetable salad, your favorite cooked greens, or if carbs don’t concern you this would go great on a warm slice of pita bread.
(Disclaimer: cardamom should be ground in a spice grinder from seed form & toasted beforehand if desired, and be careful with it, it is pungent)
Enjoy - Chef Alex