Coriander Crusted Pork Loin Recipe Video
Ingredients
| For the pork: | ||
| Pork loin | 1 Pound (boneless) | |
| Coriander seeds | 1⁄4 Cup (4 tbs), crush | |
| Salt and pepper | To Taste | |
| For the peach compote: | ||
| Peaches | 3 , pit removed and halved | |
| Sweet onion | 1 Small, slice thick | |
| Roma tomatoes | 4 , seeded | |
| Olive oil | 4 Tablespoon | |
| Lime | 1 , juiced | |
| Fresh cilantro | 2 Tablespoon | |
| Honey | 3 Tablespoon | |
| Salt and pepper | To Taste | |
| Green beans | 1⁄2 Pound, trimmed | |
Nutrition Facts
Serving size
Calories 527 Calories from Fat 229
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 5.3 g26.4%
Trans Fat 0.1 g
Cholesterol 72.6 mg24.2%
Sodium 276.7 mg11.5%
Total Carbohydrates 47 g15.5%
Dietary Fiber 9.3 g37.2%
Sugars 29.4 g
Protein 33 g65.4%
Vitamin A 45.1% Vitamin C 50.1%
Calcium 6.3% Iron 11.8%
*Based on a 2000 Calorie diet
Directions
1. For the pork: Rub the pork with the coriander seeds, salt and pepper.
2. Place on a hot grill and cook for 20 to 25 minutes. It should have a golden brown crust on the outside. If you want it well done, leave it on the grill for 35-45 minutes.
3. For the Peach Compote: In a large bowl mix together peaches, sweet onion, tomatoes, olive oil, salt and pepper.
4. Place the fruits and vegetables on the grill and cook for 4 to 6 minutes.
5. Once done, chop the peaches, tomatoes and onions and place them in a bowl. Season with with lime juice, cilantro, honey and adjust the seasonings with salt and pepper.
6. Place the green beans on a hot grill and cook for 6 to 8 minutes.
7. Slice the pork and and place the slices on top of the green beans with the peach compote over of the pork.
SERVING
8. Serve as main course.
Chef
