Coriander Pork Tenderloin With Carrot Ginger Sauce Recipes

ONE PAN SWEET GINGER GLAZED PORK TENDERLOIN

Steps:

• Preheat your oven to 375 degrees Fahrenheit and place a large oven-safe skillet on the stovetop over medium-high heat.
• Season the pork tenderloins with salt and pepper on all sides.
• Add the olive oil to the skillet and once it's heated add the pork, searing it on all sides.
• While the pork is browning, add the garlic, thyme, mustard, ginger, brown sugar and soy sauce to a small bowl, whisking together to combine.
• Once the pork has browned on all sides, drizzle the glaze over the pork tenderloins and brush on all sides.
• Let the remaining glaze flow into the bottom of the skillet and place the skillet in the oven for about 10 minutes or until the internal temperature of the pork reaches about 150 degrees Fahrenheit (use a meat thermometer for this!).
• Once the pork reaches 150 degrees Fahrenheit, remove the skillet from the oven and baste the pork with the glaze in the bottom of the pan before covering lightly with aluminum foil and resting for 5-6 minutes.
• Slice the pork after it has rested and serve with the remaining glaze.

CORIANDER PORK TENDERLOIN WITH CARROT GINGER SAUCE

Steps:

• Combine carrots, 3 c. water and 3/4 tsp. salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook till carrots are very tender, about 30 min. Drain; reserve cooking liquid. Transfer carrots to processor. Puree till smooth. Add in yogurt, creamer and ginger and process to blend. Transfer puree to heavy small saucepan. Add in sufficient reserved cooking liquid to the puree to create consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before serving.) Coarsely grind coriander seeds in spice grinder or possibly blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 Tbsp. oil in each of 2 heavy large nonstick skillets over medium-high heat. Add in 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook till thermometer inserted into center registers 155F, about 25 min. Transfer pork to cutting board. Let rest 5 min. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve. Bon appetit suggested menu:*Oysters on the half shell with a cool sauce of vinegar, peppercorns and finely minced lemongrass as appetizer*Coriander Pork Tenderloin with Carrot-Ginger Sauce*rice timbales*steamed snow peas and baby corn*dry Gewurztraminer, (salad of melon and pineapple with toasted coconut Serving Ideas : Consomme; steamed rice; steamed pea pods with quartered yellow turban squash; melon and pineapple with toasted coconut NOTES :This recipe has been modified from the original to reduce the calories from fat. We substituted a lowfat alternative creamer. We reduced the serving portions of meat from 8 to 4 ounces each and halved the ginger and coriander to keep the balance. Olive was also reduced. Karin wanted to send this to elf but knew the cff was too high. I asked and she gave me the go ahead to offer suggestions on how to reduce it. Here's my go at it. If you haven't tried adding a little fat-free half and half to fat-free plain yogurt, please do. It rounds out the flavor and sweetens the yogurt without adding sugar/honey.

CORIANDER PORK ROAST

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.