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1
Thaw dinner rolls according to package directions.
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2
Preheat oven to 375u00b0.
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3
Cook coriander seeds in a hot skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until seeds are toasted and fragrant.
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4
Pulse coriander seeds in an electric spice or coffee grinder until crushed. (If you don't have a grinder, use a mortar and pestle, or place coriander seeds in a zip-top plastic bag, seal, and pound seeds with a meat mallet or rolling pin until crushed.) Reserve 2 teaspoons crushed coriander for Cranberry-Coriander Conserve.
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5
Stir together remaining crushed coriander, olive oil, and next 4 ingredients. Place pork on a lightly greased rack in a broiling pan. Rub all sides of pork with spice mixture.
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6
Place pork in preheated oven. Increase heat to 450u00b0, and bake 25 minutes or until a meat thermometer registers 150u00b0. Remove pork from oven, and reduce heat to 350u00b0. Cover pork loosely with aluminum foil, and let stand 15 minutes or until thermometer registers 160u00b0.
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7
Brush thawed dinner rolls with melted butter; sprinkle evenly with poppy or sesame seeds, if desired.
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8
Bake rolls at 350u00b0 for 15 to 20 minutes or until golden.
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9
Cut pork into 1/4-inch slices, and serve with Cranberry-Coriander Conserve and dinner rolls.
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10
*3 teaspoons store-bought ground coriander may be substituted. Omit toasting and crushing steps. Reserve 3/4 teaspoon for Cranberry-Coriander Conserve; use remaining as directed.
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11
Note: For testing purposes only, we used Sister Schubert's Parker House Style frozen yeast rolls.
