Pork Loin With Cilantro Sauce Food

CILANTRO PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

PORK LOIN WITH CILANTRO SAUCE

Steps:

• Cover the bottom of a roasting pan with branches of fresh rosemary.
• Trim fat from pork. Place pork loin directly on rosemary and roast in a 325 degree oven for 45 minutes per pound or until meat thermometer reads 160 degrees.
• Combine remaining ingredients in a blender and puree to form a thin sauce. Refrigerate for at least 1 hour.
• To serve, slice pork and drizzle sauce over the slices.

THAI PORK WITH COCONUT CILANTRO SAUCE

Steps:

• If you have a pork tenderloin, cut it into diagonal slices about 1/2 inch thick.
• Make a marinade by adding the cilantro, scallions, ginger, garlic, lemon zest, chile, and lemongrass into a food processor and whiz till you have a paste. Put in a bowl and add in the rest of the marinade ingredients. If using a blender just blend everything together. Place the pork in a dish and mix through the paste and leave to marinade for half an hour or even overnight.
• Heat a frying pan with no oil and add the pork (keep any remaining marinade) in a single layer, or as close as you can to a single layer, for a minute or two each side until golden. Don't worry about the marinade getting all burned and sticky in the pan! When the pork is golden remove from the pan and keep warm.
• While the pork is cooking, place reserved marinade in a small saucepan. Add in the coconut milk, bring to a boil and boil uncovered for about 5 minutes, until it has thickened a bit. Add the fish sauce, lemon juice and chopped cilantro. Season to taste with more lemon juice and fish sauce if needed.
• Add the pork back into the sauce and heat through for a few minutes. Serve with jasmine rice and a little cilantro on top!

ROAST PORK WITH SWEET-AND-SOUR CHILE CILANTRO SAUCE

Steps:

• Prepare pork loin:
• Preheat oven to 400°F.
• Coarsely crush coriander seeds with a mortar and pestle or an electric coffee/spice grinder, then stir together with bread crumbs, oil, pepper, and salt in a small bowl.
• Turn pork so a long side is closest to you and season with salt and pepper. Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge. Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string. Coat pork with remaining crumbs.
• Roast pork on a rack in a roasting pan in middle of oven 15 minutes. Reduce temperature to 325°F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155°F, 1 to 1 1/4 hours more. Let pork stand, loosely covered, 10 minutes.
• Make sauce while pork roasts:
• Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes. Cool sauce to warm or room temperature, then stir in cilantro just before serving.
• Slice pork and serve with sauce.

STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.