This cinnamon and coriander dusting is scrumptious. Cook the pork until it is still slightly pink so it stays juicy and tender.
- 2 pork tenderloins (each cut in 4 pieces)
- 2 tsp. ground cinnamon
- 2 tsp. ground coriander
- salt and freshly ground pepper
- 2 tbsp. olive oil
- 1/2 cup red wine
- 1/4 cup sherry vinegar
- 1 tsp. honey
- 1 cup chicken stock
Cooking Procedures :
- Preheat oven to 425°F. Prepare an ovenproof skillet.
- Season pork with cinnamon, coriander, salt and pepper.
- Heat oil in a large prepared skillet over medium-high heat. Fry pork for about 1 to 2 minutes per side, or until browned.
- Transfer skillet to oven and cook for about 5 to 8 minutes (end pieces take less time than middle pieces), or until pork is cooked through but still pink in center. Transfer pork to a plate and cover with foil to keep warm.
- Return skillet to stove over medium-high heat. Add wine, vinegar and honey. Bring to a boil and cook for about 5 minutes, or until syrupy, stirring to scrape any brown bits from bottom of pan. Add stock and boil until sauce begins to thicken for about 4 minutes. Serve sauce over pork.
- Makes 4 servings.
For many years farmers bred pork to be lean to satisfy the consumer’s desire for less-fatty products, but at the expense of taste and texture. Now there has been a revolution in breeding method and farm practices, and pork has become far more popular in both restaurants and at home. Organic and naturally raised pork are available at organic supermarkets and good butchers. Farmers are also returning to old breeds like Berkshire and Tamworth (sometimes called heritage pork), which are fattier and tastier.
Today it is quite safe to cook pork slightly underdone for the best flavour and texture.