Medallions of Pork with Coriander & Garlic

I often make this dish for myself at home, partly because it’s so quick but also as I love the mix of flavours, and I always use good-quality pork to make sure the results are really tender. The garlic, sautéed in its skin until soft, perfectly complements the nuttiness of the crushed coriander seeds, then both combine with the buttery pork juices and fresh coriander (cilantro). And all this served with succulent slices of pork tenderloin. Fantastic!