Meet a "Friend That Cooks". That's the name of Brandon O'Dell's home chef service that offers healthy, weekly meal prep for people with busy schedules, food allergies or dietary restrictions.
Coriander crusted pork tenderloin
1 whole Red bell pepper
1 clove Garlic
1 tbsp Tomato paste
3 tbsp Hot water or low-sodium chicken stock (I prefer Kitchen Basics brand)
1 tsp Corn oil
1/4 tsp Ground cumin
1/4 tsp Salt
Oil cooking spray
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or tin foil. Spray the paper/foil with oil spray. Wash and dry the pepper thoroughly then cut just the top off the pepper and pull out the seeds and membrane. Place the pepper upside down on the baking sheet and roast at 425 degrees for 35-40 minutes or until skin has blistered away from the pepper and some parts are blackened. Allow the pepper to completely cool, then peel the skin off and put in a blender with the remaining ingredients. Blend on high until very smooth. You may want to add a little water if you have a larger pepper. Use your judgment to get the consistency of the sauce to a point where it coats the back of a spoon but does not look "solid".
1 - 1.3 lb Pork tenderloin
1/2 tbsp Ground coriander
1/4 tsp Ground cumin
1/2 tsp Salt
to taste Fresh ground pepper
3/4 tbsp Corn oil (you can substitute canola or other high heat oil)
Trim the silver skin (shiny white tendon-looking thing) and the excess fat off the pork tenderloin and place in a medium sized mixing bowl. Combine the rest of the ingredients in the mixing bowl and mix by hand until seasonings are evenly coating the pork. Pre-heat your oven to 425 degrees. Heat a 12-inch non-stick skillet over medium-high heat. Add an additional tablespoon of corn oil to the skillet (not listed in the Ingredients to avoid confusion), or use a cooking spray to reduce the amount of oil used, and brown the outside of the pork until it has a medium brown crust around the outside. You will likely have to cook the pork for 2-3 minutes, then turn and repeat until the entire outside is nice and brown. Place the pork on a baking sheet with edges, and cook at 425 degrees for 8-12 minutes depending on the size of the tenderloin. The pork should rest for 4-5 minutes before you slice it and should still have a little pink in the center. Ladle your sauce on a plate, slice the tenderloin in 1/2 slices and serve with bean or rice side dishes and a steamed vegetable such as corn.
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