Spice-Crusted Roast Pork Tenderloin with Watercress Salad

SmartPoints® value per serving
Total Time
48 min
15 min
23 min


Garlic clove(s)

2 medium clove(s), minced

Chili powder

2 tsp

Ground cumin

1 tsp

Ground coriander

½ tsp

Table salt

½ tsp

Black pepper

½ tsp

Uncooked lean pork tenderloin

1 pound(s), trimmed

Olive oil

1 tsp

Orange juice

2 Tbsp

Fresh lime juice

2 Tbsp

Uncooked scallion(s)

1 medium, minced

Canola oil

1½ Tbsp

Fresh lemon juice

1 Tbsp


1 tsp

Fresh watercress

6 cup(s), loosely packed trimmed

Grape tomatoes

1 cup(s), or cherry tomatoes, halved


  1. Preheat oven to 425°F.
  2. To make pork, combine 1 garlic clove, chili powder, cumin, coriander, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in small bowl. Rub seasoning all over pork.
  3. Heat olive oil in large ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into center of meat registers 145°F, about 15 minutes. Let pork rest 5 minutes, then cut into 24 slices.
  4. Meanwhile, to make dressing, whisk together orange juice, lime juice, scallion, canola oil, lemon juice, sugar, remaining garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
  5. Arrange watercress and tomatoes on platter. Top with slices of tenderloin and drizzle with dressing.
  6. Per serving: 6 slices pork, 1 1/4 cups salad, and 2 tablespoons dressing