1 teaspoon coriander seed
1/2 teaspoon whole black peppercorns
1/2 ounce dried porcini mushrooms
1 large pork tenderloin (about 11/8 pounds)
2 teaspoons Dijon-style mustard
1 tablespoon olive oil
Flaked sea salt, for garnish
Preheat the oven to 375 degrees.
Combine the coriander seed and black peppercorns in a sealable plastic bag and crush them with a mallet or rolling pin until coarsely ground. Place the porcini mushrooms in the small bowl of a food processor or a mini-chopper, and process until finely ground. (You should have about 1/4 cup; it’s okay if there are some slightly larger pieces remaining.) Add the coriander mixture to the porcini mushrooms and stir to incorporate.
Trim the silver skin and excess fat from the exterior of the tenderloin; pat the meat dry. Spread it evenly with the mustard, then sprinkle with the porcini mixture so the meat is evenly coated.
Heat the oil in a large, ovenproof skillet over medium-high heat. Once the oil shimmers, add the tenderloin; sear it for 2 minutes per side, turning it as you work, then transfer the skillet to the oven. Roast for 18 to 20 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees (medium-rare) or 155 degrees (medium).
Let the meat rest for 5 minutes before cutting it into thin slices. Season lightly with the flaked salt.
Makes 4 servings
Per serving: Calories 200; Total Fat 8g (Saturated fat 2g); Carbohydrates 2g; Dietary Fiber 0g; Protein 27g; Cholesterol 85mg, Sodium 170mg