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Meat RecipesPork Recipes page 1PORK TENDERLOIN >>>>> >  Chile Coriander Pork Tenderloin


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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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