Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 3 Minutes
Bake: 45 Minutes
Stand: 15 Minutes


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)


Thaw dinner rolls according to package directions.

Preheat oven to 375°.

Cook coriander seeds in a hot skillet over medium-high heat, stirring constantly, 2 to 3 minutes or until seeds are toasted and fragrant.

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.

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.

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°.

Brush thawed dinner rolls with melted butter; sprinkle evenly with poppy or sesame seeds, if desired.

Bake rolls at 350° for 15 to 20 minutes or until golden.

Cut pork into 1/4-inch slices, and serve with Cranberry-Coriander Conserve and dinner rolls.

*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.

Note: For testing purposes only, we used Sister Schubert's Parker House Style frozen yeast rolls.

December 2004
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