• 3 (11-ounce) packages frozen dinner rolls
  • 8 teaspoons coriander seeds, divided*
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried crushed red pepper
  • 1 teaspoon ground cumin
  • 4 pounds small boneless pork tenderloins
  • Melted butter
  • Poppy or sesame seeds (optional)
  • Cranberry-Coriander Conserve


Cook Time:
Prep Time:
Bake: 45 Minutes
Stand: 15 Minutes

  1. Thaw dinner rolls according to package directions.
  2. Preheat oven to 375°.
  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 450°, and bake 25 minutes or until a meat thermometer registers 150°. Remove pork from oven, and reduce heat to 350°. Cover pork loosely with aluminum foil, and let stand 15 minutes or until thermometer registers 160°.
  7. Brush thawed dinner rolls with melted butter; sprinkle evenly with poppy or sesame seeds, if desired.
  8. Bake rolls at 350° 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.

December 2004