Indian-Spiced Pork with Raita

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon canola oil 
• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 cup cucumber english grated
• 1 teaspoon fennel seeds 
• 1  garlic clove minced
• 1 Dash ground pepper red
• 1 pound pork tenderloin trimmed
• 1.5 teaspoons lemon rind grated
• 0.7 cup greek yogurt plain 2%
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• kitchen thermometer

Directions

1. Combine coriander seeds, cumin seeds, fennel seeds, 1/4 teaspoon salt, and black pepper in a spice grinder, and process until finely ground.
2. Brush canola oil over pork tenderloin. Rub with spice mixture.
3. Place pork on a roasting rack in pan; let stand at room temperature 30 minutes. Preheat oven to 42
4. Roast pork at 425 for 15 minutes or until a thermometer registers 14
5. Let stand for 5 minutes; slice. Squeeze moisture from cucumber.
6. Combine cucumber, yogurt, lemon rind, 1/4 teaspoon salt, ground red pepper, and minced garlic.
7. Serve with pork.