Coriander Pork Tenderloin with Carrot Ginger Sauce
Elevate your weeknight dinner game with this Coriander Pork Tenderloin with Carrot Ginger Sauce—a vibrant, flavorful dish that brings together savory and sweet in perfect harmony. A tender, oven-roasted pork tenderloin is seasoned with aromatic ground coriander, creating a delicately spiced crust that pairs beautifully with the silky, golden carrot ginger sauce. Made with fresh carrots, zesty ginger, creamy coconut milk, and a touch of honey, the sauce is a delightful blend of warmth and brightness. This dish is not only visually stunning but also packed with balanced flavors that are sure to impress. Ready in just 50 minutes, it’s an easy yet elegant meal perfect for family dinners or hosting guests. Serve with fresh cilantro for a fragrant finishing touch. Keywords: coriander pork tenderloin, carrot ginger sauce, roasted pork, weeknight dinner ideas, easy gourmet recipes.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 4 medium Carrots
- 1 tbsp Fresh ginger
- 1 cup Chicken stock
- 0.5 cup Coconut milk
- 1 tbsp Honey
- 1 tbsp Lemon juice
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix the ground coriander, salt, and black pepper. Rub the spice mixture evenly over the pork tenderloin.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 5-10 minutes before slicing.
While the pork is roasting, prepare the carrot ginger sauce. Peel and roughly chop the carrots. Grate the fresh ginger.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped carrots and grated ginger, and cook for 2-3 minutes until fragrant.
Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the carrots are tender.
Carefully transfer the carrot mixture to a blender. Add the coconut milk, honey, and lemon juice. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
To serve, slice the rested pork tenderloin into medallions. Spoon the carrot ginger sauce onto individual plates and place the pork slices on top. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.7 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
