Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve

Name: Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 15
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 15 servings Melted butter; 15 servings Cranberry-Coriander Conserve; 8 teaspoons coriander seeds, divided; 936 grams packages frozen dinner rolls; 1 teaspoon ground cumin; 2 Tbsps kosher salt; 59 milliliters olive oil; 2 kilograms boneless pork tenderloins; 2 teaspoons dried crushed red pepper

Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 390 calories, 31g of protein, and 16g of fat each. Head to the store and pick up ground cumin, pork tenderloins, cranberry-coriander conserve, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Thaw dinner rolls according to package directions.

Ingredients you will need

Dinner Rolls

Preheat oven to 37

Equipment you will use

Oven

Cook coriander seeds in a hot skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until seeds are toasted and fragrant.

Ingredients you will need

Whole Coriander Seeds

Seeds

Equipment you will use

Frying Pan

Pulse coriander seeds in an electric spice or coffee grinder until crushed. (If you don't have a grinder, use a mortar and pestle, or place coriander seeds in a zip-top plastic bag, seal, and pound seeds with a meat mallet or rolling pin until crushed.) Reserve 2 teaspoons crushed coriander for Cranberry-Coriander Conserve.

Ingredients you will need

Whole Coriander Seeds

Coriander

Cranberries

Coffee

Seeds

Meat

Equipment you will use

Mortar And Pestle

Meat Tenderizer

Ziploc Bags

Rolling Pin

Stir together remaining crushed coriander, olive oil, and next 4 ingredients.

Ingredients you will need

Coriander

Olive Oil

Place pork on a lightly greased rack in a broiling pan. Rub all sides of pork with spice mixture.

Ingredients you will need

Pork

Dry Seasoning Rub

Equipment you will use

Frying Pan

Place pork in preheated oven. Increase heat to 450, and bake 25 minutes or until a meat thermometer registers 15

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

Remove pork from oven, and reduce heat to 35

Ingredients you will need

Pork

Equipment you will use

Oven

Cover pork loosely with aluminum foil, and let stand 15 minutes or until thermometer registers 16

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Brush thawed dinner rolls with melted butter; sprinkle evenly with poppy or sesame seeds, if desired.

Ingredients you will need

Dinner Rolls

Sesame Seeds

Butter

Bake rolls at 350 for 15 to 20 minutes or until golden.

Ingredients you will need

Roll

Equipment you will use

Oven

Cut pork into 1/4-inch slices, and serve with Cranberry-Coriander Conserve and dinner rolls.

Ingredients you will need

Dinner Rolls

Coriander

Cranberries

Pork

*3 teaspoons store-bought ground coriander may be substituted. Omit toasting and crushing steps. Reserve 3/4 teaspoon for Cranberry-Coriander Conserve; use remaining as directed.

Ingredients you will need

Coriander

Cranberries

Note: For testing purposes only, we used Sister Schubert's Parker House Style frozen yeast rolls.

Ingredients you will need

Yeast Dinner Rolls

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 15servings

Melted butter 15servings

Cranberry-Coriander Conserve 8teaspoons

coriander seeds, divided 936grams

packages frozen dinner rolls 1teaspoon

ground cumin 2Tbsps

kosher salt 59milliliters

olive oil 2kilograms

boneless pork tenderloins 2teaspoons

dried crushed red pepper

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alta Vista Classic Malbec with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.