Pan-roasted pork tenderloin with garlic, coriander, and thyme from Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman

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Notes about this recipe

  • SpatulaCity on December 20, 2023

    Very nice visual with the deep sear on the tenderloin and all the herby and crushed coriander bits that get dark and crispy. I didn’t take the tenderloin out an hour in advance as directed and that was a mistake - think it cooks better when the meat is a bit warmer and the salt has some time to penetrate. Loved the flavor of the coriander seeds and next time I’d like more. Good.

  • Cheri on November 24, 2021

    This was simple and good. Used cumin instead of coriander, no herbs (didn’t have them). Roasted 22 min at 350, basted twice. Perfectly done. Nothing fancy, but nice weeknight preparation. Served with Allison Roman’s Frizzled green beans and mushrooms

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