Coriander Pork Loin Recipe with Roasted Peach Salsa

Coriander Crusted Pork, Grilled Pork Loin, Roasted Peach Salsa, Peach Salsa, Sauteed Green Beans

Coriander Pork Loin Recipe with Roasted Peach Salsa
 
Try this Grilled Coriander Pork Loin Recipe with Roasted Peach Salsa that is loaded with flavor!
Ingredients
For the Pork:
  • 1 pound boneless pork loin
  • ¼ cup of crushed coriander seeds
  • Kosher salt and fresh cracked pepper to taste
For the Peach Salsa:
  • 3 peaches, pit removed and sliced ½
  • ½ thick sliced sweet onion
  • 4 seeded Roma tomatoes
  • 2 tablespoons of olive oil
  • juice of 1 lime
  • 2 tablespoons of chopped fresh cilantro
  • 3 tablespoons of honey
  • Kosher salt and fresh cracked pepper to taste
For the Green Beans:
  • ½ pound of trimmed green beans
  • 1 tablespoon of finely minced fresh ginger
  • 1 tablespoon of finely minced fresh garlic
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Pork: Rub the pork on all sides with the coriander seeds, salt and pepper. Place on a smoking hot grill (450° to 550°) and cook for 20 to 25 minutes. The pork should be medium to medium-well internally and have a golden brown crust on the outside.
  2. Peach Compote: In a large bowl mix together peaches, sweet onion, tomatoes, olive oil, salt and pepper. Place the fruit and vegetables on the grill and cook for 4 to 6 minutes. You want to caramelize the food and make sure there are grill marks. Once they are cooked chop them into ½? thick chunks and place them in a bowl and mix with line juice, cilantro, honey and adjust the seasonings with salt and pepper.
  3. Green Beans: In a bowl mix together beans, olive oil, ginger and garlic and place on a hot grill and cook for 6 to 8 minutes. They should be caramelized and slightly crunchy or “al dente.”
  4. To Plate: Slice the pork and and place the slices on top of the green beans with the peach compote on top of the pork.

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