- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 45 m
- Serves
- Serves 2
Ingredients
- 1
- piece of trimmed pork tenderloin
- 500-700 g
- 1/3 cup
- low fat yogurt
- 80 mL
- 4 tsp
- chopped mint
- 20 mL
- 2 tsp
- ground cumin
- 10 mL
- 1 tsp
- ground coriander
- 5 mL
- 1 tsp
- paprika
- 5 mL
- 1/2 tsp
- chili powder
- 2.5 mL
- 1/4
- of a cayenne pepper
- 10 mL
- 1 tsp
- lemon juice
- 5 mL
- 1 tsp
- lemon zest
- 5 mL
Directions
Step 1
In a bowl mix together dry spices and divide into two bowls. Add lemon juice, zest and yogurt to one of the bowls. Rub the pork with the dry spice mixture then coat with the yogurt mixture and marinate in the fridge for 1 hour.
Step 2
Pre-heat oven to BROIL. Line a baking sheet with tinfoil, lightly grease and pre heat in oven for 2 min. Remove and place the pork into the pan, broil for 10 min.
Step 3
Then reduce the temperature to 350°F and roast for 20 min. or until internal temperature is 155°F. Remove from oven and tent with foil (temperature needs to rise up over 160°F while resting). Slice into ¼ inch medallions and serve with couscous and steamed broccoli.
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