Coriander-Orange Pork Tenderloin
This recipe draws upon the vibrant flavors of orange zest, coriander seeds, and paprika to create a zesty paste that elevates the succulent pork tenderloin. Preparing the flavorful rub and letting it marinate enhances the taste of the tenderloin, resulting in a perfectly seasoned dish. The pork is then seared to lock in the flavors and finished to perfection in the oven, creating a juicy and tender main course that is sure to impress.
— Constant Cookbook
Ingredients
- 1 orange zest
- 2 coriander seeds, crushed
- 1 fine sea salt
- 1 plus 1 tablespoon olive oil, divided
- 1 paprika
- 1 1–1 1/4-lb. pork tenderloin, trimmed
Instructions
- Mix orange zest, coriander seeds, salt, oil, and paprika in a small bowl to make a thick paste. Rub all over pork. Let stand at room temperature for at least 20 minutes, or cover and chill up to overnight. Before cooking, let pork sit at room temperature for 20 minutes.
- Preheat oven to 425°. Heat remaining 1 Tbsp. olive oil in a large ovenproof skillet over medium-high heat. Cook tenderloin, turning occasionally to thoroughly brown all over, 8-10 minutes. Transfer skillet to oven and cook until an instant-read thermometer inserted into center of tenderloin registers 140°, 5-10 minutes.
Yield
4 servings
Comments
No comments found.