Coriander-Crusted Pork Tenderloin with Roasted Potatoes

Ingredients

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 teaspoon kosher salt, divided

1 tablespoon Dijon mustard

1 (1-lb.) pork tenderloin, trimmed

3 tablespoons olive oil, divided

1 pound refrigerated potato wedges (such as Simply Potatoes)

1/2 cup plain whole-milk yogurt (not Greek-style)

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

1 teaspoon fresh lime juice

Preheat oven to 475°F.

Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paper–lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices.

Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes