Chef Jenn Louis serves her juicy, spice-rubbed pork tenderloin with a creamy, sweet and spicy yogurt sauce that comes together in just minutes.
Slideshow:More Pork Tenderloin Recipes
1 bay leaf, crumbled
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon mustard powder
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne
2 teaspoons light brown sugar
Two 1-pound pork tenderloins
2 tablespoons canola oil
1 cup full-fat Greek yogurt
1 small jalapeño, seeded and finely chopped
1 small carrot, finely grated
1 Honeycrisp apple, peeled and coarsely grated
2 tablespoons unsweetened shredded coconut
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
How to Make It
In a small bowl, combine the bay leaf, coriander, cumin, mustard powder, curry powder, cayenne, brown sugar and 1 teaspoon of kosher salt. Rub the spice mix all over the pork and let stand at room temperature for 15 minutes.
Preheat the oven to 450°.In a large cast-iron skillet, heat the oil. Season the pork with salt and pepper and cook over moderate heat, turning, until golden brown, 2 minutes. Transfer to the oven and roast for 10 to 12 minutes, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the pork to a plate; let rest for 10 minutes.
Meanwhile, in a medium bowl, combine the remaining ingredients and season with salt and pepper.
Slice the pork crosswise 1/2 inch thick. Serve with the yogurt sauce.
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