Coriander Crusted Pork Tenderloin Recipe
Recipe information
Make Coriander Crusted Pork Tenderloin in just 1h 30m. cauliflower puree + pomegranate port wine glaze + roasted haricot vert + cashew gremolata
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Pork Tenderloin
Cauliflower Puree
Pomegranate Port Wine Glaze
Roasted Haricot Vert
Cashew Gremolata
Pork Tenderloin
1. Prepare the Pork
Preheat your oven to 200°C (400°F). In a spice grinder or mortar and pestle, crush the coriander seeds until fine. In a small bowl, mix the crushed coriander, salt, and black pepper.
2. Season the Pork
Rub the pork tenderloin with olive oil, then coat it evenly with the coriander spice mixture.
3. Roast the Pork
Place the seasoned pork tenderloin on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 63°C (145°F). Let it rest for 5-10 minutes before slicing.
Cauliflower Puree
4. Cook the Cauliflower
In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes until tender.
5. Blend the Puree
Drain the cauliflower and transfer it to a blender. Add butter and heavy cream. Blend until smooth and creamy. Season with salt and white pepper to taste.
Pomegranate Port Wine Glaze
6. Prepare the Glaze
In a saucepan over medium heat, combine pomegranate juice, port wine, and honey. Bring to a simmer.
7. Thicken the Glaze
In a small bowl, mix cornstarch with water to create a slurry. Add the slurry to the simmering sauce, stirring constantly until thickened. Remove from heat and set aside.
Roasted Haricot Vert
9. Roast the Beans
Spread the beans out on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.
Cashew Gremolata
10. Prepare the Gremolata
In a food processor, combine the cashews, parsley, lemon zest, and garlic. Pulse until finely chopped and mixed.
11. Serve
Sprinkle the cashew gremolata over the sliced pork tenderloin before serving.
Local Coupons
No local coupons found for this recipe's ingredients.