Prep 15 mins
Cook 30 mins
From Bon Appetite. Feb 2000 - but I found it in my 2001 book. They say to serve it with Jasmine rice with sesame seeds, steamed snow peas, a dry Gewurztraminer and serve a melon salad for dessert. Sounds wonderful!
- 1 lb carrot, peeled, cut into 1-inch pieces
- 1⁄3 cup whipping cream
- 1 tablespoon finely grated peeled fresh ginger
- 1⁄4 cup whole coriander seed
- 3 (1 lb) pork tenderloin, trimmed (about 3 pounds total)
- 2 tablespoons olive oil
- Combine carrots, 3 cups water and 3/4 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low.
- Cover and cook until carrots are very tender, about 30 minutes.
- Drain; reserve cooking liquid. Transfer carrots to processor.
- Puree until smooth. Add cream and ginger and process to blend. Transfer puree to heavy small saucepan.
- Add enough reserved cooking liquid to puree to form consistency of thick sauce.
- Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
- Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork with salt and pepper.
- Press coriander onto pork, coating completely. Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat.
- Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook until thermometer inserted into center registers 155°F, about 25 minutes.
- Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve.