Pork With Coriander & Red Wine

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Servings: 4 Difficulty: Advanced
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A vibrant Mediterranean-style dish featuring tender pork loin braised in a rich, aromatic red wine and coriander sauce.
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Pork With Coriander & Red Wine recipe image
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Pork With Coriander & Red Wine

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 785.6

Description

This elegant yet simple dish transforms humble pork loin into a restaurant-quality meal with the bright, citrusy notes of fresh coriander and the deep complexity of dry red wine. The pork cubes are briefly marinated in crushed spices before being seared to a golden brown, locking in juices and flavor. As the meat simmers gently in the wine reduction, it becomes incredibly tender, absorbing the savory-sweet balance provided by brown sugar and butter. The final addition of fresh coriander leaves adds a burst of herbal freshness that cuts through the richness of the sauce. Perfect for a weeknight dinner that feels special or a casual weekend gathering, this recipe requires minimal prep but delivers maximum flavor. Serve over rice or with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Cut the pork loin into 1-inch cubes and place them in a mixing bowl.
  2. Add 1 teaspoon of the crushed coriander seeds, the crushed black peppercorns, and the brown sugar to the pork.
  3. Stir well to ensure the meat is evenly coated with the spices and sugar.
  4. Cover the bowl and let the pork marinate for at least 20 minutes.
  5. Heat the olive oil in a heavy skillet large enough to hold the pork cubes in a single layer.
  6. When the oil is very hot and aromatic, add the marinated pork to the skillet.
  7. Cook the pork, turning often, until evenly browned on all sides, about 2-3 minutes.
  8. Pour the dry red wine into the skillet and bring to a boil, stirring occasionally.
  9. After 1-2 minutes, reduce the heat to low.
  10. Cover and cook gently, turning the meat occasionally, until the pork is tender and the wine has reduced to a syrupy consistency (about 4 tablespoons), approximately 20 minutes.
  11. Add the butter and the remaining 3 teaspoons of crushed coriander seeds to the skillet.
  12. Increase the heat to medium-high and stir vigorously for a few seconds to emulsify the butter into the wine reduction.
  13. Remove from heat, toss in the fresh coriander leaves to coat the meat, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 785.6kcal
% Daily Value *
Total Fat 42.7g66%
Saturated Fat 15.6g78%
Cholesterol 160.4mg54%
Sodium 197.7mg9%
Total Carbohydrate 26.0g9%
Dietary Fiber 15.0g60%
Sugars 2.4g
Protein 50.6g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you have time, marinate the pork longer (up to 2 hours) for deeper flavor. If marinating for an extended period, pat the meat dry with a paper towel before cooking to ensure proper browning.

This dish is also known as "Porc &# 195;Â la grecque."

Serve with crusty bread to soak up the sauce, or over mashed potatoes or rice.

Keywords: pork, red wine, coriander, mediterranean, braised, loin, dinner, easy, herbs, spices, quick, gluten-free, one-pan, flavorful, comfort food
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