I’m not sure I can convey how phenomenal this dish is. Consider this: We’ve made it about 20 times since discovering the recipe on Williams-Sonoma’s site a few years ago. It was our Christmas dinner last year AND our New Year’s feast. And yes, we are having it again this Christmas!
Oh, we are having it again this Christmas and I cannot wait. Probably New Year’s too, let’s just get it out there now.
Coriander is the kind of spice that usually plays a supporting role in curries, other sauces and spice rubs. Here it’s the star seasoning. This sweet, nutty seed complements pork, red wine and prunes so it’s perfect as the star ingredient in seasoning pork tenderloin and infusing a red wine and prune reduction sauce. I love this dish in winter; I find it so soothing and simple, but it’s elegant enough to be the main course of a festive feast for the holidays. Continue reading →