Directions:
- Combine coriander seeds, cumin seeds, fennel seeds, 1/4 teaspoon salt, and black pepper in a spice grinder, and process until finely ground. Brush canola oil over pork tenderloin. Rub with spice mixture. Place pork on a roasting rack in pan; let stand at room temperature 30 minutes. Preheat oven to 425°. Roast pork at 425° for 15 minutes or until a thermometer registers 145°. Let stand for 5 minutes; slice. Squeeze moisture from cucumber. Combine cucumber, yogurt, lemon rind, 1/4 teaspoon salt, ground red pepper, and minced garlic. Serve with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793.12 Kcal (3321 kJ) | ||
| Calories from fat | 223.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.87g | 38% | |
|---|---|---|---|
| Cholesterol | 319.04mg | 106% | |
| Sodium | 1482.32mg | 62% | |
| Potassium | 2191.5mg | 47% | |
| Total Carbs | 19.84g | 7% | |
| Sugars | 11.42g | 46% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 115.42g | 231% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 78mg | 433% | |
| Calcium | 301mg | 30% | |
| Amount Per 100 g | |||
| Calories | 89.85 Kcal (376 kJ) | ||
| Calories from fat | 25.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 38% | |
|---|---|---|---|
| Cholesterol | 36.14mg | 106% | |
| Sodium | 167.92mg | 62% | |
| Potassium | 248.26mg | 47% | |
| Total Carbs | 2.25g | 7% | |
| Sugars | 1.29g | 46% | |
| Dietary Fiber | 0.5g | 18% | |
| Protein | 13.08g | 231% | |
| Vitamin C | 1.1mg | 16% | |
| Iron | 8.8mg | 433% | |
| Calcium | 34.1mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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