Combine coriander seeds, cumin seeds, fennel seeds, 1/4 teaspoon salt, and black pepper in a spice grinder, and process until finely ground. Brush canola oil over pork tenderloin. Rub with spice mixture. Place pork on a roasting rack in pan; let stand at room temperature 30 minutes. Preheat oven to 425°. Roast pork at 425° for 15 minutes or until a thermometer registers 145°. Let stand for 5 minutes; slice. Squeeze moisture from cucumber. Combine cucumber, yogurt, lemon rind, 1/4 teaspoon salt, ground red pepper, and minced garlic. Serve with pork.
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I used the whole spice blend for this and actually made it vegetarian by putting the spice blend on cauliflower and chickpeas and roasting them for about 30 minutes at 425 F. Served with rice and the Raita. Simple and tasty.
As so often with recipes I would truly not make again, this one isn't "bad," but it isn't very "good" either. Overall, I though the flavors were okay, but nothing wowed me in this dish. I added green onion to the raita just to boost flavors, but overall it was just a boring dish. I served with Naan bread to really try and get a good Indian-flavor profile, but it just wasn't happening with this meal. The meal overall was really filling and the plates were cleaned, so it was't horrible. It's just not memorable enough to be a keeper for us...
The pork was delicious! However, the raita was terrible! Not sure if it's because I had to use fat-free yogurt (what, no plain 2% Greek at the market?!), but it was just not edible. I had to cook the pork much longer than 15 minutes, even to get the internal temp to 145, and even then, I cooked it longer. I just will not eat pink pork, not matter what the USDA claims is "safe"! It was still tender as can be, and only 5 pts (probably less without that raita)!
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