Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Joanne Weir
Recipe by Cooking Light September 2011

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

178 calories; fat 4.9g; saturated fat 1.6g; sodium 317mg.
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