cauliflower puree + pomegranate port wine glaze + roasted haricot vert + cashew gremolata

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.

Prepare the Pork

Rub the pork tenderloin with olive oil, then coat it evenly with the coriander spice mixture.

Season 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.

Roast the Pork

In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes until tender.

Cook the Cauliflower

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.

Blend the Puree

In a saucepan over medium heat, combine pomegranate juice, port wine, and honey. Bring to a simmer.

Prepare 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.

Thicken the Glaze

Toss the haricot vert with olive oil, salt, and black pepper in a bowl.

Prepare the Beans

Spread the beans out on a baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

Roast the Beans

In a food processor, combine the cashews, parsley, lemon zest, and garlic. Pulse until finely chopped and mixed.

Prepare the Gremolata

Sprinkle the cashew gremolata over the sliced pork tenderloin before serving.

Serve

Pork tenderloin

Coriander seeds

Salt

Black pepper

Olive oil

Cauliflower florets

Butter

Heavy cream

White pepper

Pomegranate juice

Port wine

Honey

Cornstarch

Water

Haricot vert (green beans)

Cashews

Fresh parsley, chopped

Lemon zest

Garlic, minced

Coriander Crusted Pork Tenderloin

Make Coriander Crusted Pork Tenderloin Recipe in just 1h 30m. cauliflower puree + pomegranate port wine glaze + roasted haricot vert + cashew gremolata

Coriander Crusted Pork Tenderloin Recipe

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