This Mediterranean-inspired dish combines fresh herbs like mint and dill and spices like cumin and coriander to create a vivacious flavor profile. The pork tenderloin is a thick cut of meat, so it will take some time, but the reward is a crispy outer crust and a juicy center served on a soft pillow of creamy yogurt sauce. We broiled ours in a cast iron pan to save those pan juices, but it can be grilled in the warmer weather too.
INGREDIENTS
- 2½ pounds pork tenderloin
For the mint yogurt sauce
- 2 cups yogurt
- Juice of a lemon
- 2 garlic cloves
- ¼ cup olive oil
- 3–4 tablespoons fresh mint leaves
- ¼ teaspoon coarse sea salt
For the spice rub
- 1 packet Instant Chicken Bone Broth
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 teaspoons coarse black pepper
- 2 teaspoons
- 1 teaspoon coarse sea salt
DIRECTIONS
Make the yogurt sauce
Wash and dry all produce. Chop the mint leaves. Combine yogurt, lemon juice, mint leaves, salt, and olive oil in mixing bowl. Using a microplane or fine grater, grate the garlic cloves into the mixture and stir to combine. Set aside.
Preheat and prep
Preheat broiler to 500º or ‘high’, and place an oven safe pan (we use cast iron) on the second rack from top, about 6 inches from the broiler. Make the spice rub by combining all of the spice rub ingredients in a small bowl and thoroughly mixing together. Remove the pork tenderloin from its wrapping and pat dry with paper towels. Pour the spice rub evenly across the top of the tenderloin and roll the tenderloin to evenly coat all sides. Fill in any uncoated parts using your hands.
Broil the pork
Carefully remove the hot pan from the oven and place the tenderloin in it. Add a drizzle of olive oil over the pork and return to broiler. Broil on high for 15–20 minutes, flipping every 5 minutes. The seasoning will be browned and crispy, and may bubble. After about 15–20 minutes a nice crust should have developed, now change the oven setting to bake at 350º and bake for 15–20 minutes or until thickest part of the tenderloin reads 145º. Remove from broiler to rest for 3 minutes.
Garnish and serve
Place a dollop of yogurt sauce on the top center of the plate or serving dish. Using the back of a spoon, press down on the yogurt sauce dollop and, with your other hand, rotate the plate clockwise so that a thin layer of sauce is evenly spread on one half of the plate. Slice the pork into ½ inch medallions. Lay the pork over the yogurt sauce, top with fresh mint leaves and a sprig of dill.
