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Indian-Spiced Pork with Raita

Indian-Spiced Pork with Raita

Cooking Light SEPTEMBER 2011

  • Yield: Serves 4 (serving size: 3 ounces pork and about 1/4 cup raita)

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 cup grated English cucumber
  • 2/3 cup plain 2% Greek yogurt
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 teaspoon salt
  • Dash of ground red pepper
  • 1 garlic clove, minced

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 4.9g
  • Saturated fat: 1.6g
  • Sodium: 317mg
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Indian-Spiced Pork with Raita recipe

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