Pork Tenderloin in Pepper Marinade

This dish is summer nostalgia. Light baked pepper aroma, refreshing yogurt sauce, tender pork. But it turned out that in winter this is also appropriate - hot peppers make our blood run faster, mint in the sauce fills us with freshness. And the summer ... the summer will still be.

Ingredients

• 350 g pork tenderloin
• 200 g thick natural yoghurt
• 1 large red bell pepper
• 1 red chili
• a small bunch of fresh mint
• 2 cloves of garlic
• 3 tbsp. l. lemon juice
• 1.5 tsp ground cumin
• 1/4 tsp ground coriander
• olive oil
• salt

Directions

1. Preheat oven to 200 ° C. Place bell peppers and chili on a baking sheet and bake until brown, 15 minutes. Transfer the peppers to a bag and let sit for 10 minutes. Peel and remove seeds.
2. Place the peppers in a blender bowl, add 3 tbsp. l. olive oil, garlic, a little salt, 1/2 tsp. cumin and coriander and chop into a smooth puree. Pour the marinade into a wide bowl.
3. Increase the oven temperature to 220 ° C. Preheat a large skillet over medium-high heat. Season the pork with salt and fry in olive oil on all sides until golden brown, 5 minutes.
4. Transfer the pork to the pepper marinade and brush on all sides.
5. Place the meat in the oven. Bake for 10-12 minutes, brush once with the remaining marinade on the surface of the meat. Remove the pork from the oven, cover with foil and let sit for 5 minutes.
6. Chop mint and mix with yogurt and lemon juice. Season the sauce with the remaining cumin and salt.