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.
Ingredients
- 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.