Coriander Crusted Pork Tenderloin Recipes

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CORIANDER PORK ROAST



Coriander Pork Roast image

Provided by Food Network Kitchen

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt and freshly ground pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1/4 cup torn fresh sage (about 14 leaves)
1 tablespoon fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf, crumbled
3 cloves garlic
1 7-pound bone-in pork picnic shoulder, skin removed
Juice of 2 oranges
Juice of 2 lemons
1 cup low-sodium chicken broth
1 pound baby potatoes
1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces
1 14.5-ounce can diced fire-roasted tomatoes
1 1/2 teaspoons sugar
1 cup torn fresh mint

Steps:

  • Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
  • Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
  • Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
  • Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.

SLOW COOKER HERB CRUSTED PORK TENDERLOIN



Slow Cooker Herb Crusted Pork Tenderloin image

This recipe was created for ZWT 8 A French Love Affair Challenge. This is based on recipe#218292 by Dreamgoddess and changed up a little to make it in a slow cooker.

Provided by AZPARZYCH

Categories     Pork

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 cup brown sugar, firmly packed
1 1/2 tablespoons herbes de provence
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/4-1/2 teaspoon pepper
1 1/2 lbs pork tenderloin

Steps:

  • Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
  • Rub this mixture evenly onto the tenderloins and place into a slow cooker.
  • Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
  • Removed from slow cooker and let rest 10 minutes before slicing.
  • Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
  • Slice tenderloin and drizzle with thicken juices.

CORIANDER-CRUSTED PORK TENDERLOIN RECIPE



CORIANDER-CRUSTED PORK TENDERLOIN Recipe image

Provided by á-3855

Number Of Ingredients 5

1 lb or less pork
2 tsp Dijon mustard
1 TBSP crushed coriander
1 tsp crushed peppercorns
kosher salt

Steps:

  • 1. Spread mustard over pork and add remaining spices. (Press down gently.) 2. Heat small amt oil (or spray) to pan and cook pork over med-high heat til browned on all sides (approx 3 min per side.)

HERB CRUSTED PORK TENDERLOINS



Herb Crusted Pork Tenderloins image

Herbes de Provence lends a unique delicious flavor to these tenderloins. You can substitute Italian seasoning for the herbes de Provence if you wish. From Southern Living December 2006.

Provided by Dreamgoddess

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup brown sugar, firmly packed
2 tablespoons herbes de provence
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon pepper
1 -1 1/2 lb pork tenderloin, trimmed (2)

Steps:

  • Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
  • Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
  • Chill for 2-4 hours.
  • Preheat oven to 450 degrees.
  • Place the tenderloins on a rack in a greased pan.
  • Bake for 10 minutes, then reduce the heat to 350 degrees.
  • Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
  • Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 95, Fat 2, SaturatedFat 0.7, Cholesterol 36.9, Sodium 322.2, Carbohydrate 6.9, Fiber 0.1, Sugar 6.7, Protein 11.8

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.

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