Cubed Coriander Pork Loin

Cubed Coriander Pork Loin
Serves 4

Pork Loin Ingredients:
2 boneless pork loin chops, cut into bite size cubes
1 clove garlic, crushed
1/2 TBSP Ground Coriander
1 TBSP cracked black pepper
1/2 tsp Kosher salt
1/2 tsp unsulfured molasses
1/2 tsp Emeril’s Essence (recipe here)
1 1/2 TBSP Worcester sauce
1/2 cup Port wine
1 tsp cornstarch
1 tsp water

Pork Loin Directions:
1. Combine all ingredients in a gallon plastic bag and marinate pork in mixture at least 30 minutes, turning it over every 10 minutes (longer is tastier, up to an hour)
2. Meanwhile, prepare the rice pilaf (directions below)
3. Ten minutes into the rice’s resting period, pan braise the pork loin cubes in their marinade over medium-high heat in a covered skillet (about 6 minutes)
4. Remove the pork from the pan to allow it to rest
5. Mix 1 tsp cornstarch and 1 tsp water in a small bowl, and when combined, add to the skillet and mix with the pan juices to make a sauce

Rice Pilaf Ingredients:
1 1/2 cups cooked rice
1/2 cup crushed ginger paste (available in a tube at groceries)
1/4 cup sliced almonds, toasted
1/2 cup snow peas, blanched
1 TBSP chives, chopped

Rice Pilaf Directions
1. Cook the rice according to package instructions (about 30 minutes)
2. Meanwhile, boil water in a Dutch Oven
3. Pour in the snow peas; the water will stop boiling, and when it resumes boiling, cook for two minutes
4. Shock the snow peas to stop cooking and retain their green color by running under cold water until cool
5. In a stovetop skillet over medium heat, toast the almonds until just turning brown and remove immediately from the heat
6. While the rice is still hot, toss with the other ingredients in a large bowl, and then plate, topping with pork loin cubes and the pan sauce

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