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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.