Pan-Roasted Pork Tenderloin with Garlic, Coriander, and Thyme

Name: Pan-Roasted Pork Tenderloin with Garlic, Coriander, and Thyme
Yield: Serves 4
Ingredients: Freshly ground black pepper; 3 or 4 sprigs fresh thyme, plus ½ teaspoon picked thyme; Zest from 1 orange; 1 teaspoon canola oil; 3 garlic cloves, partly smashed with the flat side of a knife to open them up but not flatten them; 1 teaspoon coriander seeds, lightly toasted and crushed in a mortar with pestle or on a cutting board with a pan, or roughly chopped with a knife; 4 tablespoons/55 grams butter; One 1¼-pound/570-gram pork tenderloin; Kosher salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

One of the advantages of the pan roast is that it gives you the opportunity to add flavor to what you’re cooking through basting. Here, after a whole pork tenderloin is seared on the stove top, garlic and fresh herbs are added to the pan along with a little butter, which picks up the flavor of the aromatics and delivers them to the pork as a baste. Basting also coats the surface with hot fat that helps cook the meat more quickly and evenly. Any of the roasted vegetables in this chapter make

Ingredients

Method

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Roast

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