Name: Coriander Pork Tenderloin with Carrot-Ginger Sauce
Yield: 6 servings
Ingredients: 1 pound carrots, peeled, cut into 1-inch pieces; 1/3 cup whipping cream; 1 tablespoon finely grated peeled fresh ginger; 1/4 cup whole coriander seeds; 3 pork tenderloins (about 3 pounds total), trimmed; 2 tablespoons olive oil

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Coriander Pork Tenderloin with Carrot-Ginger SauceMark Thomas

Oysters on the half shell with a cold sauce of vinegar, peppercorns and finely chopped lemongrass would be an elegant appetizer. Accompany the pork with the rice timbales , steamed snow peas and baby corn, and a dry Gewürztraminer. End with a salad of melon and pineapple with toasted coconut.

Recipe notes

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