Category: Pork

My wife found this delicious meal on FineCooking.com. Any one of these would be a great dish on it’s own, but the three together made an outstanding meal. It was also relatively quick and easy given that there’s three different recipes.

Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables

MealsWeLike.com adapted from FineCooking.com

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main

Servings 6

Ingredients

  

For the Pork

• One package pork tenderloin--with 2 ~1lb tenderloins
• 2 tsp Dijon mustard
• 1 Tbs coriander seeds
• 1 tsp black peppercorns
• 1 tsp kosher salt
• 1 Tbs olive oil

For the Roasted Vegetables

• About 1-1/2 cups baby carrots
• 1 red onion cut into 8 wedges
• 2 red bell peppers seeded and cut into 11/2-inch pieces (about 3 cups)
• 1-1/2 lb. butternut squash peeled, seeded, and cut into 3/4-inch pieces (about 3 cups)
• 2 Tbs extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp powdered ginger
• 1/4 tsp cinnamon
• 1/8 tsp cayenne
• 1 Tbs honey
• 1 Tbs chopped fresh thyme

For the Rice:

• 2 Tbs olive oil
• 1/2 yellow onion diced
• 1 cup brown rice
• Kosher salt
• 4 Tbs golden raisins
• 4 Tbs finely chopped fresh flat-leaf parsley
• Freshly ground black pepper

Instructions

 

For the Pork:

• Pre-heat the oven to 450°F.
• Crush the coriander seeds, peppercorns and salt with a mortar and pestle.
• Spread the mustard over the pork
• Sprinkle with the coriander, peppercorns, and salt, pressing them on.
• Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
• Cook the pork until well browned on all sides, about 3 minutes per side.
• Put the skillet in the oven and roast until the thick end of the pork registers 155°F, 18 to 20 minutes.
• Let rest for 5 minutes.
• Slice and serve.

For the Roasted Vegetables:

• Place a rimmed baking sheet in the oven, and heat the oven to 450°F.
• In a large bowl, toss the vegetables with 1 Tbs of the oil and a pinch of salt and pepper.
• Spread on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.
• Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat.
• Add the spices and cook until fragrant, 1 to 2 minutes.
• Stir in the honey and thyme and a pinch of salt and pepper.
• Pour the spice mixture over the roasted vegetables and toss to coat.

For the Rice:

• Heat the oil in a 2-quart saucepan over medium heat.
• Add the onion and cook, stirring frequently, until softened, 2 minutes.
• Add the rice and stir to coat in the oil. Add 2-1/4 cups water.
• Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes.
• Let sit for 5 minutes before fluffing with a fork.
• Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
• Stir the raisins and parsley into the cooked rice

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