|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
2 tbsp. Maille Dijon mustard
1 pork tenderloin 400g
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.
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.
*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.
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