Pepper and coriander pork roast
- 09.03.2017
- 1 183
Succulent pork, crispy crackling and tender roast vegetables. This is the perfect Sunday dinner.
Recipe «Pepper and coriander pork roast» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp coriander seeds, crushed, 1 tbsp cracked black pepper, 2 tsp sea salt, 2 tbsp olive oil, 1kg boneless pork loin roast , 1 bunch baby carrots, trimmed, peeled, halved lengthways, 150g green beans, trimmed, 2 tsp red wine vinegar , 1/2 tsp dijon mustard, 100g baby spinach leaves.
Ingredients:
- 1 tbsp coriander seeds, crushed
- 1 tbsp cracked black pepper
- 2 tsp sea salt
- 2 tbsp olive oil
- 1kg boneless pork loin roast
- 1 bunch baby carrots, trimmed, peeled, halved lengthways
- 150g green beans, trimmed
- 2 tsp red wine vinegar
- 1/2 tsp dijon mustard
- 100g baby spinach leaves
Instructions
- Preheat oven to 240C/220C fan-forced. Place coriander, pepper, salt and half the oil in a bowl. Stir to combine. Rub mixture over pork. Place on a wire rack in a roasting dish. Roast on lowest oven shelf for 20 minutes. Reduce heat to 200°C/180°C fan-forced. Roast for 40 minutes or until juices run clear when pierced with a skewer. Remove from oven. Cover loosely with foil. Stand for 10 minutes. Thinly slice.
- Meanwhile, line a baking tray with baking paper. Place carrots on prepared tray. Roast on highest oven shelf for last 30 minutes of pork cooking time. Cook beans in a saucepan of boiling, salted water for 2 to 3 minutes or until just tender. Drain. Refresh under cold water.
- Place vinegar, mustard and remaining oil in a screw-top jar. Secure lid. Shake to combine. Place spinach, carrots, beans and vinegar mixture in a bowl. Toss to combine. Serve with pork.