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Pepper and coriander pork roast

  • 0:20 Prep
  • 1:00 Cook
  • 6 Servings
  • Advanced


  • 1 tablespoon coriander seeds, crushed
  • 1 tablespoon cracked black pepper
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 1kg boneless pork loin roast
  • 1 bunch baby (Dutch) carrots, trimmed, peeled, halved lengthways
  • 150g green beans, trimmed
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 100g baby spinach leaves


  • 1
    Preheat oven to 240C/220C fan-forced. Place coriander, pepper, salt and half the oil in a bowl. Stir to combine. Rub mixture over pork. Place on a wire rack in a roasting dish. Roast on lowest oven shelf for 20 minutes. Reduce heat to 200°C/180°C fan-forced. Roast for 40 minutes or until juices run clear when pierced with a skewer. Remove from oven. Cover loosely with foil. Stand for 10 minutes. Thinly slice.
  • 2
    Meanwhile, line a baking tray with baking paper. Place carrots on prepared tray. Roast on highest oven shelf for last 30 minutes of pork cooking time. Cook beans in a saucepan of boiling, salted water for 2 to 3 minutes or until just tender. Drain. Refresh under cold water.
  • 3
    Place vinegar, mustard and remaining oil in a screw-top jar. Secure lid. Shake to combine. Place spinach, carrots, beans and vinegar mixture in a bowl. Toss to combine. Serve with pork.

Source: taste.com.au


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