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very easy
Prep Time
15 mins
Total Time
1 h 45 m
Serves 2


piece of trimmed pork tenderloin
500-700 g
1/3 cup
low fat yogurt
80 mL
4 tsp
chopped mint
20 mL
2 tsp
ground cumin
10 mL
1 tsp
ground coriander
5 mL
1 tsp
5 mL
1/2 tsp
chili powder
2.5 mL
of a cayenne pepper
10 mL
1 tsp
lemon juice
5 mL
1 tsp
lemon zest
5 mL


Step 1

In a bowl mix together dry spices and divide into two bowls. Add lemon juice, zest and yogurt to one of the bowls. Rub the pork with the dry spice mixture then coat with the yogurt mixture and marinate in the fridge for 1 hour.

Step 2

Pre-heat oven to BROIL. Line a baking sheet with tinfoil, lightly grease and pre heat in oven for 2 min. Remove and place the pork into the pan, broil for 10 min.

Step 3

Then reduce the temperature to 350°F and roast for 20 min. or until internal temperature is 155°F. Remove from oven and tent with foil (temperature needs to rise up over 160°F while resting). Slice into ¼ inch medallions and serve with couscous and steamed broccoli.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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