Coriander Pork Tenderloin With Carrot Ginger Sauce Recipes

GINGER HONEY ROASTED PORK TENDERLOIN

Steps:

• Combine ginger, honey, lemon juice, garlic, soy sauce, cayenne, salt and pepper in a small mixing bowl.
• Add half the marinade ingredients to a large ziplock bag and add pork tenderloin. Seal bag and marinate for a few hours or overnight. Pour leftover marinade into an airtight container and keep refrigerated until ready to roast the pork.
• Line a baking sheet or baking dish with a double layer of aluminum foil and set aside. Remove leftover marinade container from the refrigerator and preheat oven to 400 F degrees.
• Heat a large skillet with a bit of olive oil over MED-HIGH heat, remove excess marinade and sear pork tenderloin very briefly on all sides until lightly golden brown.
• Transfer tenderloin to prepared baking sheet/dish and roast for 10-15 minutes, until a meat thermometer inserted in the thickest part of the tenderloin registers 133 F degrees.
• Brush with leftover marinade and broil on HIGH for 1-2 minutes until golden. Remove from oven, cover with foil and let rest a few minutes. Pork will continue carry-over cooking and should end up between 140-145 F degrees with a blush of pink.
• Brush marinade over the top of pork tenderloin and sprinkle with parsley if desired.Slice into 1/2 inch thick slices and serve.

CORIANDER PORK TENDERLOIN WITH CARROT-GINGER SAUCE

Steps:

• Combine carrots, 3 cups water and 3/4 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook until carrots are very tender, about 30 minutes. Drain; reserve cooking liquid. Transfer carrots to processor. Puree until smooth. Add cream and ginger and process to blend. Transfer puree to heavy small saucepan. Add enough reserved cooking liquid to puree to form consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
• Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat. Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook until thermometer inserted into center registers 155°F, about 25 minutes.
• Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve.

CORIANDER PORK TENDERLOIN WITH CARROT GINGER SAUCE

Steps:

• Combine carrots, 3 c. water and 3/4 tsp. salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook till carrots are very tender, about 30 min. Drain; reserve cooking liquid. Transfer carrots to processor. Puree till smooth. Add in yogurt, creamer and ginger and process to blend. Transfer puree to heavy small saucepan. Add in sufficient reserved cooking liquid to the puree to create consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before serving.) Coarsely grind coriander seeds in spice grinder or possibly blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 Tbsp. oil in each of 2 heavy large nonstick skillets over medium-high heat. Add in 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook till thermometer inserted into center registers 155F, about 25 min. Transfer pork to cutting board. Let rest 5 min. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve. Bon appetit suggested menu:*Oysters on the half shell with a cool sauce of vinegar, peppercorns and finely minced lemongrass as appetizer*Coriander Pork Tenderloin with Carrot-Ginger Sauce*rice timbales*steamed snow peas and baby corn*dry Gewurztraminer, (salad of melon and pineapple with toasted coconut Serving Ideas : Consomme; steamed rice; steamed pea pods with quartered yellow turban squash; melon and pineapple with toasted coconut NOTES :This recipe has been modified from the original to reduce the calories from fat. We substituted a lowfat alternative creamer. We reduced the serving portions of meat from 8 to 4 ounces each and halved the ginger and coriander to keep the balance. Olive was also reduced. Karin wanted to send this to elf but knew the cff was too high. I asked and she gave me the go ahead to offer suggestions on how to reduce it. Here's my go at it. If you haven't tried adding a little fat-free half and half to fat-free plain yogurt, please do. It rounds out the flavor and sweetens the yogurt without adding sugar/honey.