Indian-Spiced Pork with Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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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