Coriander Crusted Pork Loin

Chef.Billy.Parisi's picture

Jul. 07, 2011


For the pork:
Pork loin 1 Pound (boneless)
Coriander seeds 1⁄4 Cup (4 tbs) , crush
Salt and pepper To Taste
For the peach compote:
Peaches 3 , pit removed and halved
Sweet onion 1 Small , slice thick
Roma tomatoes 4 , seeded
Olive oil 4 Tablespoon
Lime 1 , juiced
Fresh cilantro 2 Tablespoon
Honey 3 Tablespoon
Green beans 1⁄2 Pound , trimmed



1. For the pork: Rub the pork with the coriander seeds, salt and pepper.

2. Place on a hot grill and cook for 20 to 25 minutes. It should have a golden brown crust on the outside. If you want it well done, leave it on the grill for 35-45 minutes.

3. For the Peach Compote: In a large bowl mix together peaches, sweet onion, tomatoes, olive oil, salt and pepper.

4. Place the fruits and vegetables on the grill and cook for 4 to 6 minutes.

5. Once done, chop the peaches, tomatoes and onions and place them in a bowl. Season with with lime juice, cilantro, honey and adjust the seasonings with salt and pepper.

6. Place the green beans on a hot grill and cook for 6 to 8 minutes.

7. Slice the pork and and place the slices on top of the green beans with the peach compote over of the pork.


8. Serve as main course.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4