Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette

Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette is one of my favorite dishes to prepare when I want to impress my family with something truly special. The warm spices create a beautiful crust that keeps the meat so tender and juicy inside, and that bright citrus vinaigrette just makes your taste buds sing.

What makes this recipe truly shine is how the cumin, coriander, salt, and pepper come together to create a wonderfully aromatic crust that seals in all the natural flavors of the pork. The orange cilantro vinaigrette is the perfect finishing touch—it’s fresh, zesty, and cuts through the richness of the meat in the most delightful way.

I love serving this elegant dish to my family gathered around the dinner table, and it always becomes one of those meals everyone asks me to make again and again. There’s something so satisfying about watching loved ones enjoy a beautifully seared pork tenderloin drizzled with that vibrant vinaigrette—it’s comfort and sophistication all on one plate.

Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette

Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette features aromatic cumin and fresh cilantro for an easy, crowd-pleasing main dish.

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Prep Time 8 minutes mins

Cook Time 32 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 teaspoon Coriander
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 teaspoon Cumin
• 2 pound Pork
• 1 tablespoon Olive Oil
• 0.5 teaspoon Coriander
• 0.5 teaspoon Salt
• 1 teaspoon Orange Juice
• 1 tablespoon Orange Juice
• 1 teaspoon Red Wine Vinegar
• 0.25 cup Olive Oil
• 2 tablespoon Onions
• 0.33333333333333 cup Coriander

Instructions

 

• 1.
• Preheat oven to 450.
• 2.
• Mix together the ground coriander, salt, ground pepper, and cumin seeds.
• 3.
• Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices.
• Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.
• 4.
• Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.
• 5.
• For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.

Nutrition

Protein: 27.6gFat: 271.9gSaturated Fat: 36.4gSodium: 2613mgSugar: 0.2g

Course Side Dish

Cuisine American

Keyword black pepper, coriander, cumin, pork, side dish

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