Coriander Scented Pork Loin& Currant Wine Sauce – a delicious recipe with pork loin roast, coriander seeds, berries, bread crumbs from, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees F.
2
Place the pork on a rack in a shallow pan. Put the coriander, juniper berries and peppercorns in a food processor; cover. Process 30 seconds. Add the bread crumbs, garlic and salt. Process another 30 seconds. Gradually add the olive oil, processing until a thick mixture is formed. Press this bread mixture onto the top and sides of the roast, placing the majority of the mixture on the top. Put this in the oven and roast 45 minutes to 1 hour, or until the meat thermometer reads 150 degrees F. Let roast stand 10 minutes before slicing, (temperature should rise 5-10 more degrees while standing). Meanwhile, melt jelly in a small saucepan over low heat; add wine. Simmer 5 minutes. Skim 1 Tablespoon fat from the pan drippings and whisk into the melted jelly and wine. Pass sauce with the sliced roast.
1065
kcal
Calories
68
g
Fat
13
g
Carbs
94
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 12 ingredients. The key ingredients include: 3 pound boneless pork loin roast, 1/4 cup coriander seeds, 8 juniper berries, 8 black peppercorns, and more.
Yes, Coriander Scented Pork Loin& Currant Wine 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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