Picture this: succulent pork fillets bathed in a rich sauce infused with dry red wine and aromatic coriander. The meat is tender and juicy, with a crusty exterior that tingles the taste buds. I’m talking about my signature Pork Fillet in Wine and Coriander recipe – a dish you won’t be able to resist!
I’ve always been passionate about creating dishes that incorporate diverse flavors and textures, and this recipe is one of my all-time favorites for it. The combination of tender pork fillets, dry white wine, and freshly ground coriander seeds creates an explosion of flavors that will leave you wanting more.
Whether you’re cooking for your loved ones or hosting a gathering, this dish will make you the star of the show. Trust me; your guests will be raving about it for days on end.
So what are you waiting for? Roll up your sleeves, gather your ingredients, and let’s get cooking!
Why You’ll Love This Recipe
Pork Fillet in Wine and Coriander Recipe is a dish that will not only satisfy your hunger but also your love for good food. Here’s why you’ll love this recipe:
Firstly, the combination of pork fillet with dry white wine, red wine, and coriander seeds provides a fantastic flavor profile to the dish, making it robust and savory. The wine reduces to form a thick, tangy sauce that complements the sweetness of the pork, while the coriander contributes a subtle spicy note.
Secondly, this recipe is easy to prepare. You only need one skillet and some basic kitchen staples such as onion, green pepper, and butter. The pork fillet takes about 20 minutes to cook once it has marinated in the wine and coriander mixture for at least 30 minutes. It’s a perfect recipe for busy weeknights when you want to have something tasty but don’t have much time.
Thirdly, there are several variations and substitutions that you can choose from. For instance, if you don’t have dry white wine or red wine, you can use chicken broth instead. You can also swap pork tenderloin with pork roast or medallions to suit your preference or dietary needs.
Finally, this dish pairs well with a variety of side dishes such as rice pilaf, mashed potatoes or roasted vegetables, making it versatile and adaptable to any occasion. It’s an excellent choice for an intimate dinner party or even a family gathering.
In summary, Pork Fillet in Wine and Coriander Recipe is not just another recipe; it’s an experience that you wouldn’t want to miss out on. The flavor notes blend harmoniously together, making each bite unforgettable. It’s easy to prepare so you won’t spend hours in the kitchen. The various substitution ingredients make this recipe flexible for all taste buds!
Here are the ingredients you’ll need to make this flavorful pork fillet in wine and coriander recipe:
Pork Tenderloin Ingredients:
- 2 lbs pork tenderloins (3-4 tenderloins)
- 1 tbsp whole coriander seeds, crushed
- 2 tsp ground coriander
- 1 tsp black peppercorns
- 1/2 tbsp brown sugar
- Salt to taste
Wine Coriander Sauce:
- 1 onion, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 4 tbsp olive oil
- 1 cup dry red wine
- 1 cup dry white wine
- 1 cup pork or chicken stock
- 1 tsp ground coriander seeds
- 2 tbsp butter
This recipe also requires the following pantry staples: plain flour, olive oil, and salt.
The Recipe How-To
Now it’s time for the main event – let’s get cooking! This recipe is perfect for a special dinner or a weekend treat. It’s surprisingly easy to make, but your guests will think you’ve slaved for hours in the kitchen. Here’s how to make this Pork Fillet in Wine and Coriander recipe:
- 2 lbs pork tenderloin
- 1 tbsp plain flour
- 1 tsp ground coriander
- 1 onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1/2 tbsp coriander seeds, crushed
- 1/2 cup dry white wine
- 1/2 cup red wine
- 4 tbsp olive oil
- 2 tbsp butter
Step 1: Prepare the Pork Tenderloin
Preheat your oven to 375°F. Trim any excess fat and silver skin from the pork tenderloin using a sharp knife. Cut the pork into 1-inch medallions.
Step 2: Season the Pork Tenderloin
On a large plate or platter, combine the flour, ground coriander, and a pinch of salt and black pepper. Roll each pork medallion in the mixture and shake off any excess.
Step 3: Brown the Pork Tenderloin
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Brown each medallion on both sides, about 3 minutes per side. Transfer browned medallions in a 13×9 inch baking dish.
Step 4: Saute Onions, Garlic and Green Peppers
In the same skillet used to brown the pork medallions, melt butter over medium heat with 2 tablespoons of olive oil. Add onions and green peppers stirring them continuously for 5 minutes. Add garlic and crushed coriander seeds and saute for another minute.
Step 5: Pour the Wine Sauce Over Pork Tenderloin
Add dry white wine and red wine to the skillet with the onions, peppers and garlic. Bring it to a boil, then reduce heat allowing it to simmer for 5-7 minutes. Pour the sauce over pork medallions in the baking dish.
Step 6: Bake for 25-30 Minutes
Bake pork tenderloin uncovered in the oven at 375°F for 25-30 minutes, or until internal temperature reaches 145°F.
Now that your pork fillet is cooked to perfection and filling your kitchen with an amazing aroma let’s move on to the next section where I’ll share all my tips on how you can make this dish even better – (5) Substitutions and Variations.
Substitutions and Variations
Don’t be afraid to switch things up and put your own spin on this recipe! Here are some substitutions and variations you can try:
– Wine: Use any dry white or red wine that you prefer, or substitute with chicken or beef stock if you prefer not to use alcohol.
– Meat: While pork fillet is the star of this dish, you can also use pork tenderloin, pork loin, or even pork medallions. Adjust the cooking times accordingly.
– Coriander: If you don’t have coriander seeds on hand, you can substitute with ground coriander. You can also use cilantro in place of coriander for a different flavor profile.
– Vegetables: Feel free to add or substitute vegetables to your liking. Sautéed mushrooms and roasted asparagus would pair well with this dish.
– Sauces: While this dish is flavorful on its own, you can serve it with a variety of sauces for added taste. Try peanut sauce, cherry sauce, mushroom marsala sauce, mushroom sauce, cilantro relish or even cream sauce.
– Gluten-free: To make this dish gluten-free, substitute the plain flour with gluten-free flour or cornstarch.
Remember there’s no wrong way to do it when it comes to cooking! These substitutions and variations are great starting points for experimenting and making this recipe your own. Bon appétit!
Serving and Pairing
This pork fillet in wine and coriander recipe is a delicious main course that is perfect for a dinner party or special occasion. I love to serve this dish with roasted potatoes or mashed sweet potatoes, and steamed green beans or asparagus.
To complement the rich and flavorful taste of the pork, I recommend pairing it with a dry white wine such as Sauvignon Blanc or Pinot Grigio. These wines have a crisp acidity that will balance the bold flavors of the dish. For red wine lovers, you can also pair this dish with a good Pinot Noir or any smooth red blend.
If you’re looking for a non-alcoholic beverage to serve alongside this dish, I recommend sparkling water mixed with a couple of drops of freshly squeezed lemon juice to cut through the richness of the dish.
For dessert, try serving fresh fruit such as sliced peaches or nectarines and top them with lightly sweetened yogurt or whipped cream for a light and refreshing way to end your meal.
Overall, this pork fillet in wine and coriander recipe is a versatile and delicious main course that will surely impress your guests. Regardless of how you decide to serve it or what you choose to pair it with, this dish is sure to be a hit at your next dinner party.
Make-Ahead, Storing and Reheating
Now, let’s talk about how you can make the most of this Pork Fillet in Wine and Coriander recipe. One of the great things about this dish is that it can be made ahead of time, which can be really helpful for those with busy schedules.
To make ahead, cook your pork fillet as directed and then store it in an airtight container in the refrigerator for up to 3 days. This not only helps save time on prep, but also allows for the flavors to meld and intensify over time. When you’re ready to serve, simply reheat the pork fillet in the oven at 350°F for 10-15 minutes or until heated through.
If you have any leftovers, they can easily be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 1-2 minutes or until heated through.
Another great option is to freeze any leftover pork fillets for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. To reheat, simply thaw them overnight in the refrigerator and then follow the same reheating instructions as above.
It’s worth noting that if you decide to freeze your pork fillets, they may become slightly dry when thawed. To counteract this, you might consider serving them with a flavorful sauce like peanut sauce, cherry sauce, mushroom marsala sauce or cream sauce.
Overall, this Pork Fillet in Wine and Coriander recipe is perfect for those who want to plan ahead or have a little extra left over. With some simple techniques around storage and reheating, you’ll be able to enjoy this delicious dish no matter when you decide to indulge.
Tips for Perfect Results
To ensure that your pork fillet in wine and coriander recipe comes out perfectly, here are a few tips I recommend for absolute perfection.
1. Don’t overcook the pork fillet: As with any other cut of pork, it’s important not to overcook it. Overcooking can result in dry, tough meat that can be tricky to eat. A temperature between 145°F and 160°F will ensure the perfect texture and flavor.
2. Marinate before cooking: The coriander and wine marinade is essential to the dish’s taste, so don’t skip it! Marinating the pork tenderloin in the mixture overnight is the best way to get flavors to seep into the meat.
3. Use a meat thermometer: Using a meat thermometer is one of the most reliable ways to ensure your pork fillet is cooked correctly. Insert the thermometer into the thickest part of the meat without hitting bone, aiming for an internal temperature of 145°F-160°F.
4. Let the meat rest after cooking: Letting your pork fillet rest for at least 5 minutes allows the fillet time to chill out and absorb all of those delicious marinade juices.
5. Get high quality coriander seeds: High-quality ingredients make all the difference in this recipe. Coriander seeds that have been crushed or ground fresh will provide you with powerful aromas that will elevate your dish.
6. Make sure you know your oven: Ovens vary, so it’s important to check your recipe frequently or invest in an oven thermometer. Keep this tip in mind, especially when making this recipe baked to ensure that it comes out just right.
Follow these helpful tips for perfect results and savor in each juicy and flavorful bite.
In conclusion, this pork fillet in wine and coriander recipe is a must-try for pork lovers out there. From the juicy and tender pork tenderloin to the rich and flavorful sauce, every bite of this dish is sure to leave you wanting for more.
This dish is incredibly versatile, and you can easily swap out or customize ingredients to suit your taste preferences. You can even try different sauces like peanut, cherry, mushroom marsala, or cilantro relish to give it a unique twist.
Moreover, this recipe is gluten-free, making it perfect for people with dietary restrictions or those who simply want to avoid gluten.
In summary, if you’re looking for the best way to enjoy pork tenderloin, then look no further than this wine and coriander recipe. It’s easy to make and is sure to impress your family and friends. So what are you waiting for? Give this recipe a try today and treat yourself to a deliciously satisfying meal!
Pork Fillet in Wine and Coriander Recipe
- 1 1/2 lbs pork fillets or 1 1/2 lbs pork tenderloin, trimmed and cut into 1/2 inch slices
- 1/2 ounce butter
- 1 tablespoon vegetable oil
- 1 small green pepper, seeded and sliced into rings
- 1 medium onion, skinned and chopped
- 1/2 ounce plain flour
- 1 tablespoon coriander seed, ground
- 2/3 cup chicken stock
- 2/3 cup dry white wine
- salt and pepper
- Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
- Melt the butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and lightly cook for 8-10 minutes, until softened.
- Stir in the flour and coriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth.
- Season to taste. Simmer gently for 5-10 minutes, until the pork is tender and cooked through.