Friday, December 11, 2009
Coriander-Crusted Pork Loin with Rice Pilaf and Sweet n' Spicy Roast Vegetables
I saw this meal featured in the current issue of Fine Cooking and decided to try it. Week night? Why not? -- and for all that this sounds involved, it can be done during the week, though it would be great for entertaining, too. I've liked Ellie Krieger's recipes in the past, and these were no exception. As usual, I made a few changes to the recipes -- some out of necessity and some just because. I didn't have any red peppers, so I left them out of the roasted vegetables, which I actually think I wouldn't have liked as much if I had put the peppers in (for all that I love red peppers.) I also used maple syrup instead of honey. The rice pilaf was pretty straightforward, though I used white rice instead of brown, but the overall result was very, very flavorful. Definitely let the rice get nice and toasty in the pan before you add the water; it tasted nutty even before I added the walnuts at the end. For the pork, I used a loin vs. a tenderloin, so the cooking times were a little different, but the end result was super flavorful--and it even converted a declared non-lover of pork to the other (white meat) side.