Indian-spiced pork with Raita

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil
• 1 (1-pound) pork tenderloin, trimmed
• 1 cup grated English cucumber
• 2/3 cup plain 2% Greek yogurt
• 1 1/2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• Dash of ground red pepper
• 1 garlic clove, minced

Preparation

1. Squeeze moisture from cucumber.
2. Preheat oven to 425°.
3. Combine coriander seeds, cumin seeds, fennel seeds, 1/4 teaspoon salt, and black pepper in a spice grinder, and process until finely ground.
4. 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.
5. Roast pork at 425° for 15 minutes or until a probe thermometer registers 145° F.
6. Combine cucumber, yogurt, lemon rind, 1/4 teaspoon salt, ground red pepper, and minced garlic.
7. Let stand for 5 minutes; slice and serve with cucumber dressing.