3 Tbs. Greek yogurt
1 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1 tsp. garlic powder
1/2 tsp. cayenne
2 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. ground coriander
2 tsp. herbes de Provence
2 lbs. pork tenderloin
1 Tbs. extra-virgin olive oil
Preheat the oven to 400°F.
Combine the yogurt, mustard, and lemon juice in one bowl. In another bowl, combine the garlic powder, cayenne, salt, pepper, coriander, and herbes de Provence. Coat the pork tenderloin in the yogurt mixture and then liberally sprinkle the spice mixture on top. Make sure the spices completely cover the tenderloin.
Place a wide, oven-safe pan or skillet on a stovetop burner on medium-high heat and add the olive oil. Once the pan is hot, add the tenderloin and cook for six minutes, turning to ensure that there is browning on all sides. Transfer the skillet to the oven and cook for an additional 15 minutes, or until it reaches 135°F to 140°F, depending on how rare you like it. (Remember, it will continue cooking even after it’s removed from the oven.)
Remove from the oven and wait at least three minutes before carving the tenderloin.
Emmy-nominated TV host, cookbook author, and Charleston native Ali Rosen shares her pro tips for easy potluck meals to-go
