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°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.
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.
