Coriander Crusted Pork Tenderloin and Cabbage

This week I am on "Staycation", so I have promised to update daily. I hope I can keep my promise. Even though I did not "work" today the staycation involved catching up on the minutia of life, plus I got in a work out and a nap. I am on vacation after all. That said, I really did not have much time for cooking this evening, nor did I feel like it.
A pork tenderloin is actually a quick and easy meal, accompanied with lots of veggies of course.
It also makes nice leftover's for the man's lunches. Most recipes I have seen for the tenderloin are really simple, first searing the meat and then cooking for 20 minutes in the oven. 1/2 hour total prep. Mashed potatoes from the freezer and braised carrots, cabbage and leeks round out the meal. For the cabbage: chop one small head of cabbage, slice several large carrots and slice several leeks. Saute leeks and carrots in 1-2 tbsp transfat free margarine and then add the cabbage. Cook covered, stirring often until carrots and cabbage are tender. I like to add pepper to taste. Yum, this satisfied by peasant ancestry.

Coriantder-crusted port tenderloin
(adapted from an Ellie Krieger recipe)

1 pound pork tenderloin, trimmed and butterflied (make a cut up the center)
4 tsp dijon mustard
*1 tbsp ground corriander seed
1 tsp freshly ground black peppre
*1/2 tsp kosher or sea salt
1 tbsp olive oil.

Preheat oven to 450 degrees. In a small dish mix the mustard and spices. Spread evenly over the tenderloin.
Heat the oil in an ovenproof skillet on medium high heat (tenderloin should be a room temp when you start to cook it) Brown on each side, about 3 minutes per side.
Put the skillet in the oven and roast until thermometer reaches 155 degrees and meat is done through, about 20 minutes. Let rest 5 minutes before slicing.

* sea salt is not any lower in sodium that iodized salt per weight. Per teaspoon it is slightly lower as the pieces are larger.

*Coriander is a great source of antioxidants and smells beautifully. I like to buy mine from an Indian market as the prices on spices are lower. They do look at you funny when you buy the smallest bag they have. I also buy my cardamom and ginger paste from the market.