Coriander Crusted Pork Tenderloin Recipes

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CORIANDER AND CUMIN RUBBED PORK CHOPS



Coriander and Cumin Rubbed Pork Chops image

Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.

Provided by DARLA

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 2

Number Of Ingredients 7

½ teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless pork loin chops
ground black pepper to taste
Calories277.9 calories
Carbohydrate4.8 g
Cholesterol38.2 mg
Fat22 g
Fiber2.1 g
Protein15.5 g
SaturatedFat4.5 g
Sodium615.3 mg
Sugar0.1 g

Steps:

  • Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
  • Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

CORIANDER PORK TENDERLOIN WITH CARROT-GINGER SAUCE



Coriander Pork Tenderloin with Carrot-Ginger Sauce image

Categories     Ginger     Pork     Vegetable     Dinner     Meat     Spice     Root Vegetable     Carrot     Fall     Winter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 6

1 pound carrots, peeled, cut into 1-inch pieces
1/3 cup whipping cream
1 tablespoon finely grated peeled fresh ginger
1/4 cup whole coriander seeds
3 pork tenderloins (about 3 pounds total), trimmed
2 tablespoons olive oil

Steps:

  • Combine carrots, 3 cups water and 3/4 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook until carrots are very tender, about 30 minutes. Drain; reserve cooking liquid. Transfer carrots to processor. Puree until smooth. Add cream and ginger and process to blend. Transfer puree to heavy small saucepan. Add enough reserved cooking liquid to puree to form consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
  • Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat. Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook until thermometer inserted into center registers 155°F, about 25 minutes.
  • Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve.

CORIANDER-CRUSTED PORK TENDERLOIN



CORIANDER-CRUSTED PORK TENDERLOIN image

Categories     Pork

Number Of Ingredients 6

One 1- to 1-1/4-lb. pork tenderloin, trimmed
2 tsp. Dijon mustard
1 Tbs. coriander seeds, crushed
1 tsp. black peppercorns, crushed
1 tsp. kosher salt
1 Tbs. olive oil

Steps:

  • Position a rack in the center of the oven and heat the oven to 450°F. Spread the mustard evenly over the pork and then sprinkle with the coriander, peppercorns, and salt, pressing so the spices adhere. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Cook the pork, turning it with tongs, until nicely browned on all sides, about 3 minutes per side. Put the skillet in the oven and roast until an instant-read thermometer in the thick end of the pork registers 155°F, 18 to 20 minutes. Let rest for at least 5 minutes before slicing thinly. nutrition information (per serving): Calories (kcal): 180; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2.5; Protein (g): 22; Monounsaturated Fat (g): 5; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0.5; Sodium (mg): 370; Cholesterol (mg): 55; Fiber (g): 1;

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