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Pork Afelia

By: Pandora  
"Serve with hot, cooked rice. Tender, wine marinated braised chunks of pork."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 66 people have saved this

What to Drink?

Wine Zinfandel
 

Servings  (Help)

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Original Recipe Yield 2 to 4 servings
 

Ingredients

  • 1 pound pork tenderloin
  • 3/4 cup red wine
  • 2 tablespoons olive oil
  • 2 teaspoons coarsely crushed coriander seed
  • salt and pepper to taste

Directions

  1. Trim the pork and cut into chunks. Put in a nonporous glass dish or bowl; cover with red wine, refrigerate and marinate for at least 2 hours.
  2. Remove the pork from the marinade with a slotted spoon, reserving the marinade. Dry pork with paper towels and brown in the olive oil in a heavy-based saucepan, in batches if necessary. Remove pork from saucepan and set aside.
  3. Pour most of the oil out of the saucepan, leaving just enough to gently saute the coriander seeds until they are fragrant. Pour in the marinade, deglaze the pan and return the reserved pork. Add salt and pepper to taste.
  4. Bring the liquid to a boil; reduce heat to low and let simmer, covered, for about 40 minutes or until internal temperature of the meat has reached 160 degrees F (70 degrees C). When the meat is cooked, the liquid should be reduced and thick. If it is too thin, remove the meat temporarily and reduce the sauce by raising the heat.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 14.6g | Cholesterol: 71mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2003 by Sue 
Very good. Simple yet flavourful. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2003 by HMILANO 
I hate to give a bad review, but I did not enjoy this recipe. I think the Coriander was just... MORE

 
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