Spice Crusted Pork Tenderloin



Ingredients

Spice Crusted Pork Tenderloin

1 cup Chobani(R) Greek Yogurt Whole Milk Plain
1 tsp. garlic, finely minced
3/4 tsp. onion powder
1/4 cup dijon mustard
1 tbsp. brown sugar, dark
3/4 tsp. cider vinegar
1/2 tsp. Worcestershire sauce
1 tsp. smoked paprika
1/16 tsp. cayenne pepper
1/2 tbsp. prepared horseradish
2 lb. pork loin roast
1/4 cup coriander seeds, whole
1/4 cup fennel seeds, whole
1 1/2 tsp. black pepper, coarse ground
Kosher salt

Creamy Greek Salad Dressing

1/4 cup Chobani(R) Greek Yogurt Whole Milk Plain
1/2 garlic clove 
1 1/2 tsp. shallot, sliced
5 tbsp. white balsamic vinegar
1/2 tbsp. dijon mustard
1 tbsp. pasteurized egg yolk
1/4 tsp. Kosher salt
1/2 tsp. black pepper, fresh ground
1/4 cup grape seed oil
2 tbsp. extra virgin olive oil
1/2 tbsp. oregano, fresh, chopped
2 tbsp. parsley, finely chopped
1 tbsp. dill, finely chopped

Kale Salad

16 oz. kale, baby
1 avocado, sliced
1 cup quinoa, cooked
1 orange, segmented
1 bulb fennel, shaved thin
1/4 cup pumpkin seeds


Directions

1. Combine garlic, shallot, vinegar, mustard, egg yolk, salt and pepper in a food processor. Process until smooth and slowly add oils in a steady stream. Add herbs and Chobani Greek Yogurt, and process just to incorporate. Refrigerate until ready to serve. 

2. Combine Chobani Greek Yogurt, garlic, onion powder, Dijon, brown sugar, vinegar, Worcestershire sauce, paprika, cayenne and 1 tsp. salt. Mix well to combine.

3. Coat pork loin completely with ½ cup of this mixture and reserve remaining sauce to serve with cooked pork loin. Refrigerate pork loin until ready to cook, up to 3 hours in advance. 

4. Using a spice grinder or clean coffee grinder, grind coriander and fennel seeds to a coarse grind. Combine ground coriander and fennel with coarse ground peppercorns and remaining 1 tbsp. salt. 

5. Remove pork loin from refrigerator. Spread the spice mixture evenly on a clean baking sheet. Roll the pork loin in the spices to coat, trying to cover as much surface area as possible.

6. Place pork loin on a baking sheet with a rack. Bake in a 350° degree oven until an internal thermometer reads 145° degrees, about 45-60 minutes.  Remove pork from oven and allow the pork to rest for 5 minutes. Slice into ½” thick slices.


7. Add all salad components to a bowl and toss with dressing until full seasoned. Plate salad in 4 bowls evenly. Fan pork loin across salad. Serve immediately.