Coriander Pork Tenderloin With Carrot Ginger Sauce Recipes

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CORIANDER PORK ROAST



Coriander Pork Roast image

Provided by Food Network Kitchen

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt and freshly ground pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1/4 cup torn fresh sage (about 14 leaves)
1 tablespoon fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf, crumbled
3 cloves garlic
1 7-pound bone-in pork picnic shoulder, skin removed
Juice of 2 oranges
Juice of 2 lemons
1 cup low-sodium chicken broth
1 pound baby potatoes
1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces
1 14.5-ounce can diced fire-roasted tomatoes
1 1/2 teaspoons sugar
1 cup torn fresh mint

Steps:

  • Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
  • Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
  • Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
  • Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.

GINGER-MARINATED PORK TENDERLOIN



Ginger-Marinated Pork Tenderloin image

Categories     Ginger     Tomato     Marinate     Roast     Quick & Easy     Vinegar     Pork Tenderloin     Fall     Soy Sauce     Gourmet

Yield Makes 1 serving (with leftovers)

Number Of Ingredients 11

1 2/3 cups chicken broth (13 1/2 ounces)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4 pound) pork tenderloin
1 tablespoon olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
  • Bring tenderloin to room temperature, about 1 hour.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

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