Roasted Pork Tenderloin With Indian Spice Crust

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I served this with a peach chutney - one of the best things I've ever made. Spices are perfectly balanced. Use a digital thermometer and roast to an internal temp of 150'. Let it rest 10 min. and it will get to a perfect 155'. So tender and flavorful.
Linda Rittelmann   •  11 Aug   •  Report
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2 teaspoons white vinegar

Two 3/4-pound pork tenderloins, trimmed

1 tablespoon plus 1 teaspoon ground coriander

1 teaspoon coarsely crushed black peppercorns

1 teaspoon salt

1/2 teaspoon coarsely crushed fennel seeds

1/8 teaspoon cayenne pepper

3 tablespoons vegetable oil

1 medium onion, finely chopped

1/4 cup unflavored dry bread crumbs

2 garlic cloves, minced

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