Coriander Crusted Pork Tenderloin Recipe

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.

Season the Pork

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

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.

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.

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.

Prepare the Glaze

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

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.

Prepare the Beans

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

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.

Prepare the Gremolata

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

Serve

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