Food recipes
Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette
Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette Ingredients: spices, coriander seed salt, table spices, pepper, black spices, cumin seed pork, fresh, loin, tenderloin, separable lean only, raw oil, oliv...
Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette
Ingredients:
spices, coriander seed
salt, table
spices, pepper, black
spices, cumin seed
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
spices, coriander seed
salt, table
orange juice, raw
orange juice, raw
vinegar, red wine
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed
Directions:
1.
Preheat oven to 450.
2.
Mix together the ground coriander, salt, ground pepper, and cumin seeds.
3.
Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices.
Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.
4.
Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.
5.
For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.
Ingredients:
spices, coriander seed
salt, table
spices, pepper, black
spices, cumin seed
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
spices, coriander seed
salt, table
orange juice, raw
orange juice, raw
vinegar, red wine
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed
Directions:
1.
Preheat oven to 450.
2.
Mix together the ground coriander, salt, ground pepper, and cumin seeds.
3.
Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices.
Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.
4.
Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.
5.
For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.