Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve

Pork Tenderloin Sandwiches With Cranberry-Coriander Conserve
Photo by www.myrecipes.com

Ingredients

  • 1 teaspoon freshly ground black pepper
  • Melted butter
  • 2 tablespoons kosher salt
  • 1 teaspoon ground cumin
  • ¼ cup olive oil
  • 2 teaspoons dried crushed red pepper
  • 4 pounds small boneless pork tenderloins
  • + 4 more ingredients
    • 8 teaspoons coriander seeds, divided*
    • Poppy or sesame seeds (optional)
    • 3 (11-ounce) packages frozen dinner rolls
    • Cranberry-Coriander Conserve

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 do...

View full recipe at My Recipes

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