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 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 adapted from
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main
Servings 6


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 3/4-inch pieces (about 3 cups)
  • 2 Tbs extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne
  • 1 Tbs honey
  • 1 Tbs chopped fresh thyme

For the Rice:

  • 2 Tbs olive oil
  • 1/2 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


For the Pork:

  • Pre-heat the oven to 450°F.
  • Crush the coriander seeds, peppercorns and salt with a mortar and pestle.
  • Spread the mustard over the pork
  • Sprinkle with the coriander, peppercorns, and salt, pressing them on.
  • Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
  • Cook the pork until well browned on all sides, about 3 minutes per side.
  • Put the skillet in the oven and roast until the thick end of the pork registers 155°F, 18 to 20 minutes.
  • Let rest for 5 minutes.
  • Slice and serve.

For the Roasted Vegetables:

  • Place a rimmed baking sheet in the oven, and heat the oven to 450°F.
  • In a large bowl, toss the vegetables with 1 Tbs of the oil and a pinch of salt and pepper.
  • Spread on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.
  • Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat.
  • Add the spices and cook until fragrant, 1 to 2 minutes.
  • Stir in the honey and thyme and a pinch of salt and pepper.
  • Pour the spice mixture over the roasted vegetables and toss to coat.

For the Rice:

  • Heat the oil in a 2-quart saucepan over medium heat.
  • Add the onion and cook, stirring frequently, until softened, 2 minutes.
  • Add the rice and stir to coat in the oil. Add 2-1/4 cups water.
  • 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.
  • Let sit for 5 minutes before fluffing with a fork.
  • Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
  • Stir the raisins and parsley into the cooked rice



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