Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve

  1. Thaw dinner rolls according to package directions.
  2. Preheat oven to 375u0b0.
  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. Place pork on a lightly greased rack in a broiling pan. Rub all sides of pork with spice mixture.
  6. Place pork in preheated oven. Increase heat to 450u0b0, and bake 25 minutes or until a meat thermometer registers 150u0b0. Remove pork from oven, and reduce heat to 350u0b0. Cover pork loosely with aluminum foil, and let stand 15 minutes or until thermometer registers 160u0b0.
  7. Brush thawed dinner rolls with melted butter; sprinkle evenly with poppy or sesame seeds, if desired.
  8. Bake rolls at 350u0b0 for 15 to 20 minutes or until golden.
  9. Cut pork into 1/4-inch slices, and serve with Cranberry-Coriander Conserve and dinner rolls.
  10. *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.
  11. Note: For testing purposes only, we used Sister Schubert's Parker House Style frozen yeast rolls.

dinner rolls, coriander seeds, olive oil, kosher salt, freshly ground black pepper, red pepper, ground cumin, pork tenderloins, butter, sesame seeds

Taken from www.myrecipes.com/recipe/pork-tenderloin-sandwiches-with-cranberry-coriander-conserve (may not work)

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