Coriander Pork Loin With Currant Sauce – a delicious recipe with pork loin roast, coriander seed, berries, black peppercorns, bread crumbs fresh, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 350 degrees F. Place pork on rack in shallow pan. Place coriander, juniper and peppercorns in work bowl of food processor or blender; cover*. Process 30 seconds. Add bread crumbs, garlic and salt. Process 30 seconds. Gradually add the oil and water, processing until thick mixture is formed. Press bread mixture onto top and sides of roast, placing the majority of the mixture on top. Place in oven and roast for 40 to 45 minutes (about 20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
2
Meanwhile, melt preserves in small saucepan over low heat. Skim any fat from roast pan drippings; stir into melted jelly. Pass sauce with sliced roast.
867
kcal
Calories
55
g
Fat
9
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/2 pounds pork loin roast, boneless, 1/4 cup coriander seed, 6 juniper berries, 6 black peppercorns, and more.
Yes, Coriander Pork Loin With Currant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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