Coriander Crusted Pork Tenderloin recipe served on a plate, by Salted Edge
Sep 17 2026
Restaurants›Salted Edge›Coriander Crusted Pork Tenderloin Recipe

Coriander Crusted Pork Tenderloin Recipe

Inspired by Salted Edge
Time1h 30m
Serves4

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

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Ingredients

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Pork Tenderloin

Cauliflower Puree

Pomegranate Port Wine Glaze

Roasted Haricot Vert

Cashew Gremolata

Method

Pork Tenderloin

  1. 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. 2

    Season the Pork

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

  3. 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

  1. 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.

  2. 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

  1. 6

    Prepare the Glaze

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

  2. 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

  1. 8

    Prepare the Beans

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

  2. 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

  1. 10

    Prepare the Gremolata

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

  2. 11

    Serve

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

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