Coriander Pork Loin with Currant Sauce
Delight your family with this mouthwatering roast and pretty, red currant sauce. Find whole coriander seeds and juniper berries at speciality kitchen shops or speciality grocery stores. Serve with steamed asparagus and sautéed summer squash.
2 1/2 pound boneless pork loin roast
1/4 cup whole coriander seeds
6 juniper berries
6 black peppercorns
1 cup fresh French bread crumbs
2 cloves garlic, peeled
1 teaspoon salt
1/4 cup olive oil
1/2 cup water
1 cup currant jelly
- Preheat oven to 350°F (175°C)
- 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 roast in oven and roast for 45 minutes to one hour, or until a meat thermometer inserted reads 150°F to155°F (approximately 65°C).
- Let roast stand 10 minutes before slicing (temperature should rise 5 to 10 degrees Fahrenheit).
- 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.
Makes 6 servings.
*Or crush seeds and berries in a plastic bag with a meat mallet.
Recipe and photograph provided courtesy of National Pork Board.