Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve

Health score
20%
Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve
23 min.
15
388kcal

Suggestions


Indulge in a delightful culinary experience with our Pork Tenderloin Sandwiches featuring a unique Cranberry-Coriander Conserve. This dish is perfect for any occasion, whether it's a casual lunch, a family dinner, or a festive gathering. With a preparation time of just 23 minutes, you can impress your guests without spending hours in the kitchen.

The star of this recipe is the succulent pork tenderloin, seasoned to perfection with a blend of spices that includes freshly toasted coriander and a hint of cumin. The aromatic spices create a mouthwatering flavor profile that pairs beautifully with the sweet and tangy cranberry conserve, adding a burst of color and taste to each bite. The combination of textures from the tender pork and soft, buttery dinner rolls makes for a satisfying sandwich that everyone will love.

Not only is this dish delicious, but it also offers a balanced caloric breakdown, making it a guilt-free option for your next meal. With 15 servings, it's ideal for entertaining a crowd or meal prepping for the week ahead. So gather your ingredients, fire up the oven, and get ready to savor the incredible flavors of these Pork Tenderloin Sandwiches with Cranberry-Coriander Conserve!

Ingredients

  • teaspoon pepper black freshly ground
  • 15 servings butter melted
  • 15 servings cranberries 
  • teaspoons coriander seeds divided
  • 33 ounce dinner rolls frozen
  • teaspoon ground cumin 
  • tablespoons kosher salt 
  • 0.3 cup olive oil 
  • pounds pork tenderloin boneless
  • teaspoons pepper dried red crushed

Equipment

  • frying pan
  • oven
  • kitchen thermometer
  • aluminum foil
  • ziploc bags
  • rolling pin
  • mortar and pestle
  • meat tenderizer

Directions

  1. Thaw dinner rolls according to package directions.
  2. Preheat oven to 37
  3. Cook coriander seeds in a hot skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until seeds are toasted and fragrant.
  4. Pulse coriander seeds in an electric spice or coffee grinder until crushed. (If you don't have a grinder, use a mortar and pestle, or place coriander seeds in a zip-top plastic bag, seal, and pound seeds with a meat mallet or rolling pin until crushed.) Reserve 2 teaspoons crushed coriander for Cranberry-Coriander Conserve.
  5. Stir together remaining crushed coriander, olive oil, and next 4 ingredients.
  6. Place pork on a lightly greased rack in a broiling pan. Rub all sides of pork with spice mixture.
  7. Place pork in preheated oven. Increase heat to 450, and bake 25 minutes or until a meat thermometer registers 15
  8. Remove pork from oven, and reduce heat to 35
  9. Cover pork loosely with aluminum foil, and let stand 15 minutes or until thermometer registers 16
  10. Brush thawed dinner rolls with melted butter; sprinkle evenly with poppy or sesame seeds, if desired.
  11. Bake rolls at 350 for 15 to 20 minutes or until golden.
  12. Cut pork into 1/4-inch slices, and serve with Cranberry-Coriander Conserve and dinner rolls.
  13. *3 teaspoons store-bought ground coriander may be substituted. Omit toasting and crushing steps. Reserve 3/4 teaspoon for Cranberry-Coriander Conserve; use remaining as directed.
  14. Note: For testing purposes only, we used Sister Schubert's Parker House Style frozen yeast rolls.

Nutrition Facts

Calories388kcal
Protein31.69%
Fat37.57%
Carbs30.74%

Properties

Glycemic Index
8.8
Glycemic Load
0.06
Inflammation Score
-5
Nutrition Score
23.825652535843%

Flavonoids

Cyanidin
0.46mg
Delphinidin
0.08mg
Peonidin
0.49mg
Epigallocatechin
0.01mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.01mg
Myricetin
0.07mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:388.32kcal
19.42%
Fat:16.12g
24.8%
Saturated Fat:5.45g
34.07%
Carbohydrates:29.68g
9.89%
Net Carbohydrates:26.68g
9.7%
Sugar:1.09g
1.21%
Cholesterol:89.37mg
29.79%
Sodium:1357.14mg
59.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.59g
61.19%
Vitamin B1:1.46mg
97.5%
Selenium:57.63µg
82.33%
Vitamin B3:10.6mg
52.99%
Vitamin B6:0.98mg
49%
Phosphorus:366.14mg
36.61%
Manganese:0.71mg
35.36%
Vitamin B2:0.59mg
34.47%
Iron:3.74mg
20.78%
Zinc:2.9mg
19.34%
Potassium:572.19mg
16.35%
Magnesium:59.93mg
14.98%
Calcium:129.19mg
12.92%
Vitamin B5:1.25mg
12.52%
Fiber:2.99g
11.97%
Copper:0.22mg
10.92%
Vitamin B12:0.64µg
10.62%
Folate:37.69µg
9.42%
Vitamin E:1.25mg
8.31%
Vitamin K:4.76µg
4.53%
Vitamin A:209.46IU
4.19%
Vitamin D:0.36µg
2.42%
Source:My Recipes