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
MealsWeLike.com adapted from FineCooking.com
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
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
A while back Dinner a Love Story had a post on Monday Night dinners and had note about a coworker’s plan for dinner:
This morning, my coworker, who lives and dies by her Slow Cooker during the week, did this: She took one frozen pork tenderloin, an ummeasured bag of lentils (about a cup and a half as she sees it), 1 onion (chopped), 2 cloves garlic (whole, smashed), about 4 sprigs of thyme, 5-10 peppercorns, 1/2 cube of beef bouillon, 2 strips of bacon into her slow cooker. She added water about halfway up the pork and set on the 10-hour setting
Well, that sounded really good, so we made it. It turned out really yummy. It was good on its own, though it would have also done well on a bun or toast. It ended up kind of like carnitas, the lentils more or less disintegrated and the kids never knew they were there. Probably add a little more water as ours dried out in some parts though our crock-pot tends to run hot I think.
Bella eats had these delicious sweet potato biscuits, and one of the photos featured some ham and cheese, which made me think that that would be a yummy dinner. The biscuits were fairly easy to make and were delicious…though having a stick of butter in them may have helped with that! I am sure you could cut the butter in half and still have a darned good biscuit. The ham and cheese sandwich idea was also a good idea, especially with everything warm and the cheese melting…
This recipe from Fine cooking was a great way to incorporate the summer’s tasty peaches into a main dish. The sweetness of the peaches and the saltiness of the Pancetta were a nice compliment for each other. With the home made bread, this was a great combination!
It’s hard to wrong with ribs, especially on the 4th of July weekend! Inspired by this recipe at Dinner A Love Story, we grilled us up some tasty ribs. We followed The Barbecue! Bible and cooked them on the grill though. And sorry, DALS, we may have broken the law, but we served the ribs with corn on the cob!
We made this recipe from Fine Cooking (also in Fine Cooking v. 102, p. 108). We used some of the Queso Fresco that we had left over instead of the goat cheese, you could also use feta or other cheese.
The caramelized onions and sweet potatoes offer a great balance to the balsamic vinegar–a great salad.
I was looking for a way to use pork shoulder that didn’t involve a crock pot, and came across this recipe for Polynesian pork. But this doesn’t have any veggies, so we made our own version:
For the pork, follow the recipe:
4 lb. Boston Butt
2 c. apple cider vinegar
1/4 c. sugar
2 tsp. salt
1 c. soy sauce
2 tsp. ground black pepper
2 tsp. ground red pepper
10 cloves garlic
1/4 c. wine
Cut meat into 1 inch cubes; mix remaining ingredients together. Marinate meat cubes for at least 8 hours. Place on wooden skewers and grill until done. Serve with rice and green vegetable.
While the pork is cook on the grill, stir fry a bag of veggies (snow peas, broccoli, etc). Remove the pork from the skewers and mix in with the veggies. Serve over rice.
The vinegar from the marinade imparted a great flavor. It was also nice to fire up the grill after not using it much for the winter!
This appeared on Dinner A Love Story, one of my favorite sources these days. The original recipe called for braising in a dutch oven for 3-4 hours. Given that we don’t own a dutch over (why do they cost so much!?!) and it is much easier to put stuff in the crock pot and go off to work and come home to a tasty meal, I adapted it for the crock pot…or more truthfully, I just followed the recipe, it didn’t need any adaptation! YUM!
All I did was brown the pork shoulder in a skillet first as directed. After putting the pork in the crock pot I put the red wine in the skillet to deglaze and get all the browned bits scraped up. Add that and everything else to the crock pot and cook on low for a while, I did 9 hours because that’s how long it was until dinner time!
Came out yummy! Thanks for the recipe.
Based on this recipe, we made some really great sweet and sour pork.
1 c. flour
2 lb. pork tenderloin
3 beaten eggs
1/2 c. sugar
1/2 c. vinegar
1/3 c. pineapple juice
1/4 c. catsup
1 tbsp. soy sauce
2 tbsp. cornstarch
2 c. pineapple chunks
1 bag stir fry veggies (broccoli, snow peas, etc.)
- Put flour in one pie dish and eggs into another
- Cut pork tenderloin into 3/4 inch cubes.
- Dip meat into egg, then into flour.
- Fry pork in vegetable oil (360 degrees) for 6 to 9 minutes, until done; drain on paper towels; keep warm.
- In wok or skillet stir fry veggies until almost done.
- Combine the sugar, vinegar, pineapple juice (reserved from draining pineapple chunks) and catsup. Add to veggies and heat.
- Blend 2 tablespoons cornstarch with 2 tablespoons water. Stir into skillet. Cook, stirring until mixture is thick and bubbly.
- Add the pork and pineapple. Heat and stir about 5 minutes. Serve over rice.