Recipes

1. Coriander Pork Tenderloin: Preheat oven to 425°F. Line baking sheet with foil. Spray with cook spray. Set aside.
2. Using spice grinder, pulse coriander and cumin seeds until finely ground. Mix with salt and pepper. Coat pork with 1 tbsp olive oil and spice mixture.
3. Heat remaining oil in large skillet set over medium-high heat. Sear pork on all sides for 8 to 10 minutes or until golden all over. Transfer pork to prepared pan; reserve skillet.
4. Roast for 15 to 20 minutes or until an instant read thermometer registers 155°F when inserted into the thickest portion of the tenderloin. Rest for 10 minutes before slicing.
5. Clementine Honey Pan Sauce: Melt butter in reserved skillet set over medium heat. Add shallots and sauté for 3 to 4 minutes or until softened. Add clementine juice and honey; bring to boil for 2 minutes, or until slightly reduced and thickened. Slice pork and drizzle sauce over top.

Tip: Add 1/4 tsp cayenne to the seasoning mixture for a spicy kick.

Click HERE for a printable recipe card.