Pork Loin With A Coriander And Garlic Crust Recipe

Ingredients

Directions

1. Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with Barley with Saffron.
2. Wine: Alsatian Riesling or Pinot Gris Makes 4 to 6 servings.
3. Place the coriander seeds in a food processor and process until they are crushed, which shoule take about 30 seconds.
4. Add the bread crumbs and the garlic, andprocess until they are combined.
5. With the processor runing, add the salt and 1/4 cup olive oil, and process just until the mixture is combined.
6. It should be moist enough to hold lightly together when pressed.
7. If not, add more oil, a Tablespoon at a time, until the mixture holds together.
8. Place the pork on a rack in a roasting pan, and season it with pepper.
9. Then press the bread crumb paste over the top and the ends of the pork loin, and as far down the sides as you can.
10. Don't be concerned if the paste falls off when you try to press it on the sides -- just do the best you can, and gather any that falls into the pan and press it on top.
11. The paste should be thickest on the top.
12. Cook until it is nearly cooked through but still pink in the center (145 to 150 degrees F. on a meat thermometer), about 1 hour and 10 minutes.
13. Let it rest for 10 minutes before slicing, so the juices retreat back into the meat.
14. While the meat is resting, add the water to the roasting pan and bring it to a boil over medium heat, scraping any browned bits from the bottom of the pan.
15. Reduce until the sauce is dark and somewhat thickened, 5 to 8 minutes, and set aside.
16. To serve, cut the strings from the loin, easing them from under the crust.
17. Cut two slices for each person.
18. Place the remaining roast on a heated platter, and arrange the slices attractively around it.
19. Pour the sauce over the slices, and serve. (Or you can place the pork roast on the heated platter and arrange the slices in an attractive overlapping row. ) NOTE: Cooking Pork The pork industry assures us that pork is perfectly safe when cooked to 145 to 150 defrees Fahrenheit, as opposed to the old rule of 160 to 180. (Any bacteria are killed when the meat reaches 145 to 150 degrees Fahrenheit).
20. I follow their directions and urge you to do so as well, because cooking it to that temperature results in moist, tender, flavorful meat, whereas further cooking can often render it dry and tasteless.