Coriander-Crusted Pork Tenderloin

To be fit and healthy, we need to shift our focus toward more fruits and vegetables and away from refined grains and high-fat meats. The meat in this dish is a succulent and lean pork tenderloin. It takes up only a quarter of the plate but still satisfies.

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  One 1- to 1-1/4-lb. pork tenderloin, trimmed
  
  


• 
  
  2 tsp. Dijon mustard
  
  


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  1 Tbs. coriander seeds, crushed
  
  


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  1 tsp. black peppercorns, crushed
  
  


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  1 tsp. kosher salt
  
  


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  1 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 450°F.


Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere.


Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155°F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly.