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CHILE, ORANGE AND CORIANDER RUBBED PORK WITH BALSAMIC GLAZE

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


INGREDIENTS

    • 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
     

DIRECTIONS

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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