Coriander Pork Loin with Currant Sauce Recipe

Tempt the one you love with this pretty roast. Find whole coriander seeds and juniper berries at speciality kitchen shops or speciality grocery stores. Serve with steamed asparagus and sauteed summer squash.

Coriander Pork Loin with Currant Sauce

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

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 roast in oven and roast for 45 minutes to one hour, or until a meat thermometer inserted reads 150 to155 degrees F.
Let roast stand 10 minutes before slicing (temperature should rise 5 to 10 degrees).
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.

Serves 6.

*Or crush seeds and berries in a plastic bag with a meat mallet.

Nutrition Facts
Calories 560 calories
Protein 44 grams
Fat 21 grams
Sodium 640 milligrams
Cholesterol 105 milligrams
Saturated Fat 4 grams
Carbohydrates 50 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.