Best Coriander Pork Roast Recipes

SPICE-RUBBED ROAST PORK LION WITH CRANBERRY AND CORIANDER CHUTNEY image

Categories Pork

Yield 12 servings

Number Of Ingredients 8

1/4 cup olive oil
2 TBSP ground coriander
2 TBSP coarse salt
1 TBSP black pepper
2 tsp dried crushed red pepper
1 tsp ground cumin
1 8-pound bone-in loin roast
Cranberry and Coriander Chuney

Steps:

Preheat oven to 350. Mix first 6 ingredients in small bowl to blend. Place pork on rack in large roasting pan. Rub spice mixture over. Roast until meat thermomter insered into center registers 150, about 2 1/2 hours. Transfer roast to platter. Ten with foil; let stand 10 minutes. Carve roast and serve with chutney.

Coriander Pork Roast image

Provided by Food Network Kitchen

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt and freshly ground pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1/4 cup torn fresh sage (about 14 leaves)
1 tablespoon fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf, crumbled
3 cloves garlic
1 7-pound bone-in pork picnic shoulder, skin removed
Juice of 2 oranges
Juice of 2 lemons
1 cup low-sodium chicken broth
1 pound baby potatoes
1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces
1 14.5-ounce can diced fire-roasted tomatoes
1 1/2 teaspoons sugar
1 cup torn fresh mint

Steps:

Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.