Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables and Rice with Golden Raisens

 

Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables and Rice with Golden Raisens

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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 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 ¾-inch pieces (about 3 cups)
  • 2 Tbs extra-virgin olive oil
  • Salt and freshly ground black pepper
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp powdered ginger
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne
  • 1 Tbs honey
  • 1 Tbs chopped fresh thyme
For the Rice:
  • 2 Tbs olive oil
  • ½ 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:
  1. Pre-heat the oven to 450°F.
  2. Crush the coriander seeds, peppercorns and salt with a mortar and pestle.
  3. Spread the mustard over the pork
  4. Sprinkle with the coriander, peppercorns, and salt, pressing them on.
  5. Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
  6. Cook the pork until well browned on all sides, about 3 minutes per side.
  7. Put the skillet in the oven and roast until the thick end of the pork registers 155°F, 18 to 20 minutes.
  8. Let rest for 5 minutes.
  9. Slice and serve.
For the Roasted Vegetables:
  1. Place a rimmed baking sheet in the oven, and heat the oven to 450°F.
  2. In a large bowl, toss the vegetables with 1 Tbs of the oil and a pinch of salt and pepper.
  3. Spread on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.
  4. Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat.
  5. Add the spices and cook until fragrant, 1 to 2 minutes.
  6. Stir in the honey and thyme and a pinch of salt and pepper.
  7. Pour the spice mixture over the roasted vegetables and toss to coat.
For the Rice:
  1. Heat the oil in a 2-quart saucepan over medium heat.
  2. Add the onion and cook, stirring frequently, until softened, 2 minutes.
  3. Add the rice and stir to coat in the oil. Add 2-1/4 cups water.
  4. 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.
  5. Let sit for 5 minutes before fluffing with a fork.
  6. Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
  7. Stir the raisins and parsley into the cooked rice
 

 

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