Coriander Crusted Pork Tenderloin Food
SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
- Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
- Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.
SLOW COOKER HERB CRUSTED PORK TENDERLOIN
This recipe was created for ZWT 8 A French Love Affair Challenge. This is based on recipe#218292 by Dreamgoddess and changed up a little to make it in a slow cooker.
Provided by AZPARZYCH
Categories Pork
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
- Rub this mixture evenly onto the tenderloins and place into a slow cooker.
- Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
- Removed from slow cooker and let rest 10 minutes before slicing.
- Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
- Slice tenderloin and drizzle with thicken juices.
HERB CRUSTED PORK TENDERLOIN
Make and share this Herb Crusted Pork Tenderloin recipe from Food.com.
Provided by Marie
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first five ingredients.
- Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
- Roast at 425° for about 25 minutes or until meat thermometer reads 160.
- Rest 10 minutes before slicing.
Nutrition Facts : Calories 251, Fat 8.6, SaturatedFat 2.4, Cholesterol 109.4, Sodium 527.3, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 35.8
SPICE-CRUSTED GRILLED PORK TENDERLOIN
We were instantly skeptical when we spotted this recipe in Cook's Country. The photo of their finished pork (which you can see below) has an amazing crust on it. The spices are clinging to the meat for dear life, as if they've been fused together by some magical force. Surely, we thought, this image has been altered. We were certain that if we made this at home, the spice crust would fall off while on the grill, leaving our poor tenderloin exposed. Turns out we were terribly, terribly wrong. Leave it up to the geniuses at America's Test Kitchen to come up with a way to fuse spices to meat so that it comes off the grill perfectly seasoned, with a beautiful crust. If you enjoy food problem-solving and don't already get one of the America's Test Kitchen publications -- Cook's Country or Cook's Illustrated -- you're missing out on a foodie education. If you're not familiar with the publications, Cook's Illustrated presents master recipes for a wide variety of dishes, including both American and International fare. You can explore everything we've cooked from the magazine in our Cook's Illustrated category. Cook's Country, on the other hand, focuses on simpler homestyle fare. It reminds us a bit, in a good way, of church cookbooks we've collected from back home. It isn't Southern food, per se, but it's the kind of food that is potluck-appropriate and most of the dishes are the sort that you can easily throw together for a nice, weeknight meal. Both magazines follow the same format. The recipe writer walks you through his or her process for arriving at the final recipe, including changes, tweaks and even their own disasters in the test kitchen that occurred on their way to creating the final recipe. In this way, each chapter is a bit like a case that needs to be solved. Take this recipe, for instance. The author, Jeremy Sauer, sets out to create a grilled pork tenderloin with a flavorful crunch. He experiments with a multitude of ways to get the spice crust to adhere to the pork. He tries versions with olive oil, honey, maple syrup, and corn syrup, with no success. He tries mayonnaise and mustard. Nada. He goes for a flour and egg combination, but ends up with soggy crust. After many more rounds and multiple substitutions, he arrives at an ingenious solution. So what's the secret to getting a spice crust to adhere to a pork tenderloin? First, roll the tenderloin in cornstarch. Then dip the meat in lightly beaten egg whites. And finally, roll the tenderloin in the cracked spices, pressing the spices into the meat. And it works beautifully. The pork, first cooked on the hot side of the grill and then finished on the cool side, is juicy and perfectly cooked. But the star here is the spice crust: a fantastic mix of mustard seed, coriander and peppercorns. The grilling gives the spices a nice char, and they, in turn, give the pork a great jolt of flavor. We were thrilled with the result. And we think you will be, too.
Provided by Tantric1
Categories Pork
Time 45m
Yield 2 Pork tenderloins, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
- 2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
- 3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 -minutes. Slice and serve.
Nutrition Facts : Calories 264.7, Fat 6.8, SaturatedFat 2, Cholesterol 109.4, Sodium 398.5, Carbohydrate 12, Fiber 0.8, Sugar 0.2, Protein 36.6
HERB CRUSTED PORK TENDERLOINS
Herbes de Provence lends a unique delicious flavor to these tenderloins. You can substitute Italian seasoning for the herbes de Provence if you wish. From Southern Living December 2006.
Provided by Dreamgoddess
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
- Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
- Chill for 2-4 hours.
- Preheat oven to 450 degrees.
- Place the tenderloins on a rack in a greased pan.
- Bake for 10 minutes, then reduce the heat to 350 degrees.
- Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
- Remove from oven and let stand 10 minutes before serving.
Nutrition Facts : Calories 95, Fat 2, SaturatedFat 0.7, Cholesterol 36.9, Sodium 322.2, Carbohydrate 6.9, Fiber 0.1, Sugar 6.7, Protein 11.8
FENNEL CRUSTED PORK TENDERLOIN
From Cooking Light. Per serving: 168 calories, 5.7 g fat, 24.9 g protein, 3.5 g carb, 0.9 g fiber, 74 mg cholesterol
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
- Place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended.
- Slice tenderloin horizontally into 2 equal pieces.
- Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat.
- Rub spice mixture over pork.
- Heat oil in a nonstick skillet over medium heat.
- Add pork to skillet; cook 5 minutes on each side or until done.
- Remove pork to a plate; keep warm.
- Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
- Pour over pork and serve.
Nutrition Facts : Calories 192.3, Fat 9.1, SaturatedFat 2.5, Cholesterol 74.8, Sodium 291.8, Carbohydrate 3.3, Fiber 1.7, Sugar 0.5, Protein 24
SAGE AND GARLIC CRUSTED PORK TENDERLOIN
Make and share this Sage and Garlic Crusted Pork Tenderloin recipe from Food.com.
Provided by AmandaInOz
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
- Rub mixture all over pork.
- Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
- Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
- Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.
Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 92.1, Sodium 800.8, Carbohydrate 0.9, Fiber 0.3, Protein 29.4
DIJON ENCRUSTED PORK TENDERLOIN
This is SO easy and quick. Each tenderloin should serve 2 people; simply double or triple for more people. This is a favorite at our house and the leftovers (if there are any) make a great sandwich to take to work or school the next day.
Provided by Just Call Me Martha
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place tenderloin in greased baking dish.
- Spread Dijon mustard over top of tenderloin.
- Sprinkle pepper, thyme and rosemary on top of Dijon coating.
- Bake at 350 for 45 minutes, or until done as shown by meat thermometer.
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