Coriander-Crusted Pork Tenderloin iwth Roasted Potatoes and Yogurt Herb Citrus Sauce

Coarsely ground spices make a lovely crust on pork tenderloin, and the active prep. time on this meal is only 20 min.!!
(serves 4)

1 T. black peppercorns
1 T. coriander seeds
1 t. kosher salt, divided
1 t. Dijon mustard 
1 (1 lb.) pork tenderloin, trimmed
3 T. EVOO, divided
1 b. refrigerated potato wedges (such as Simply Potatoes)
1/2 cup plain whole-milk yogurt (not Greek style)
2 T. chopped fresh cilantro
1/2 t, grated lime rind
1 t. fresh lime juice

Preheat oven to 475. Crush the peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 t. salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture. Heat 2 T. oil in a large cast-iron* skillet over med.high. Add pork; cook 5 min., turning to brown on all sides. Place pork and potatoes on a parchment paper-lined baking sheet; drizzle with drippings from skillet. Bake for 10-12 min. or until a meat thermometer inserted in center of pork registers 145. Let pork stand 5 min. Cut across the grain into slices. Combine remaining 1/4 t. salt, remaining oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes. Steamed and buttered broccoli florets with a squeeze of lemon would be a lovely addition to your feast, along with some warm bread.

"Choose to be kind, but for kindness to work, it must be delivered with humor and humility."

Love,

MM