Yogurt and Mustard Marinated Pork Tenderloin

Pork tenderloin is one of those things that some are often scared of cooking. I have been scared before I won’t lie. I’ve overcooked countless tenderloins, even though I own a digital meat thermometer. I decided I would try again and give another approach. I have always taken inspiration from Indian cooking and this case is no different. The technique of marinating the meat in yogurt I’m really familiar with because I often spatchcock chickens and marinade it in yogurt frequently just like tandoori. It always comes out completely succulent and delicious. This was no different with the pork tenderloin and it’s one of my favourite recipes now. It’s versatile and you can mix it up with the spices and try new things. Hope you try it!

Crusted with aromatic spices for extra flavour!

Ingredients for the Spice Mix and Marinade:
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. mustard seeds
1 tsp. pink peppercorns
1 c. bread crumbs
½ c. fat free yogurt
Sea salt
2 tbsp. Maille Dijon mustard
1 pork tenderloin 400g

To Start:
In a mortar and pestle mix all of the whole spices with a few pinches of salt and grind it up until you have a chunky blend.
In another bowl mix the yogurt and mustard.
Take your pork out of the package and pat dry with a kitchen towel and roll in the yogurt and mustard; return it to the fridge for about 15 minutes.

To Finish:
Preheat your oven to 220C
Mix your crushed seeds with bread crumbs and lay flat on a round plate. (If you want to make your own see below)
When your oven has preheated take the loin out and scrape a little excess yogurt, mustard off.
Roll your tenderloin in the breadcrumb spice mixture.
Place on a baking tray and bake for 10 minutes and then turn the temperature down to 175 for a further 30 minutes.

Note:
*Cooking times will vary for the size of your pork.
*If you haven’t got your own bread crumbs prepare them by blending in a food process 2 slices of bread, and a few leaves of rosemary.