Coriander-Crusted Pork Tenderloin recipe link
Sweet and Spicy Roasted Vegetables recipe link
Brown Rice with Walnuts and Golden Raisins recipe link
Wow! This whole menu is from Dec’09/Jan’10 Fine Cooking magazine and it was OUTSTANDING. The kids loved the veggies and rice and the pork was really amazing. It was definitely the standout of the meal. The crust on the outside was a TINY bit too spicy for Boy, but he just cut the edges off and ate the “middle.” Hubby and I loved the crusty edges. Yum.
Fine Cooking’s website can be a bit persnickety, as it is a mostly-subscription site, but try these links and see what happens. If all else fails, you can try googling the recipe name and see if someone else (who is less afraid of copyright attorneys than I am) has typed in it.
Oh, also? This meal was really quick, easy and well thought-out. The fact that the veggies and pork cook at the same temp was really helpful. It’s a very simply executed meal, in terms of juggling all three dishes easily at the same time.
(Vegetarian Girl just ate the rice and veggies.)
This was really tasty! 🙂 Loved the spicy/crunchy exterior of the pork tenderloin. The sweetness of the veggies and savory creaminess of the rice offset the spicy pork perfectly.
Note: I ran the coriander seeds and black peppercorns for a quick spin in a dedicated “spices only” coffee grinder before coating the pork with them. This is an easy, quick way to get the spices crushed, but not pulverized.