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Chile pepper, orange zest, and coriander are the perfect trio to dress up pork tenderloin. This dish is easy to prepare and works equally well for a family meal (the leftover pork makes a great lunch sandwich) or for dinner parties. The pork medallions make such a beautiful presentation that you'll have a hard time convincing everybody you weren't in the kitchen all day long.
Serves 4 to 6
• 2 tablespoons olive oil
• 2 teaspoons ground ancho chile pepper or mild chile pepper
• 2 teaspoons ground coriander
• 2 teaspoons dried orange zest
• 1 teaspoon coarse salt
• 2 (1 to 1½ pounds each) pork tenderloins
• 2/3 cup balsamic vinegar
• 1/3 cup orange juice
Preheat the oven to 350°F. Combine the oil, ancho chile, coriander, orange zest, and salt in a small bowl. Spread the rub evenly over all sides of the pork tenderloins and rub into the meat. Bake the pork tenderloin in an oven/stovetop-safe pan until the internal temperature reaches 155°F, 40 to 50 minutes. Remove the pork from the pan and let stand for 10 minutes.
While the meat is resting, warm the remaining pan drippings on the stove over medium-high heat. Pour in the vinegar to deglaze the pan. While stirring continually, add the orange juice and reduce the liquid until it thickens and forms a glaze that coats the back of a spoon, about 5 minutes.
Slice the pork tenderloin into 3/4-inch-wide medallions. Arrange the sliced pork on a platter and drizzle with balsamic glaze.
Coriander lends a fresh scent to perfumes, incense, and cosmetics. The pharmaceutical industry uses its essential oil in migraine remedies and to soothe indigestion.
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