Pork With Red Wine And Coriander Recipes

Steps:

• Place oil in a large, deep skillet on medium-high heat. A minute later, add pork, and cook, undisturbed, until brown on one side, about 5 to 10 minutes. Turn and brown another side. Add garlic and cook, stirring occasionally, for a minute or two. Add 1 1/2 cups wine, then coriander.
• Turn heat to low, and cover. Simmer gently for 45 minutes to an hour, until pork is tender. Remove coriander. Stir in remaining wine; cook 2 or 3 minutes. Stir in butter.
• Add lemon juice to taste. Stir in half the cilantro, then serve, garnished with remaining cilantro.

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.

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Steps:

• Put the oil in a large deep skillet with a lid and place over medium-high heat. A minute later, add the pork and cook, undisturbed, until brown on one side, about 10 minutes. Stir once and add the garlic; cook, stirring occasionally, for about a minute. Add 1 1/2 cups of the wine, then the cheesecloth with the coriander.
• Turn the heat to low and cover. Adjust the heat so the mixture simmers gently. Cook for about an hour, until the pork is just about tender (You can prepare in advance up to this point; then cover and refrigerate for up to 2 days before proceeding.)
• Stir in the remaining red wine; cook for 2 or 3 minutes. Stir in the butter, then taste and add lemon juice as necessary. Stir in half the cilantro, then serve, garnished with the remaining cilantro.

Steps:

• Season the pork cubes with the salt, and pepper.
• Combine the coriander seeds with the wine in a large dish, add pork, and cover.
• Refrigerate for 2-4 hours, stirring once or twice.
• Heat oil in a large enough pot.
• Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade.
• Brown pork, turning frequently,until well browned on all sides, about 10 minutes.
• Add reserved marinade back into pot.
• Add enough water to just cover the meat.
• Bring to a boil.
• Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated.
• Taste, and re season with more salt and pepper, if desired.

Steps:

• Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
• Melt the butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and lightly cook for 8-10 minutes, until softened.
• Stir in the flour and coriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth.
• Season to taste. Simmer gently for 5-10 minutes, until the pork is tender and cooked through.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
• Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.