North African Pork Tenderloin

Adapted from Cooking Light Magazine. Served with steak fries and zucchini.

Another great way to serve and eat pork tenderloin. This was very flavorful, different, and easy to make:)

1 pork tenderloin
1 orange pepper, cut in half lengthwise, seeds removed
3 small Serrano peppers, chopped
2 cloves garlic, whole
1 t. cumin
1 t. coriander
kosher salt and fresh cracked pepper
2 T. olive oil

1/2 cup greek yogurt
1/4 cilantro, chopped

Start by making the sauce for the meat. Broil the peppers by placing them skin side up. Broil for about 10 minutes or until the skin blackens and blisters. Remove and let cool. Once cool, remove the skin. Place peppers, garlic, olive oil and seasoning into a blender or food processor, and puree. Meanwhile, start the meat and yogurt sauce.
Preheat oven to 350 degrees. In a large saucepan, heat 1 T. olive oil until it is smoking hot. Sprinkle salt and pepper on tenderloin. Sear the tenderloin in the pan by browning it on all sides for about 2 minutes each side. Remove the tenderloin and place it on a foil wrapped baking sheet (for easy cleaning purposes).  Coat the tenderloin with sauce and bake in the oven for approximately 15 minutes depending on the thickness of the meat. Let rest for about 10 minutes.

To make the yogurt sauce, simply combine yogurt and cilantro. Refrigerate to keep cold and allow flavors to meld. Serve on the side or on top of the meat.


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