Tag Archives: Organic Coriander-Cumin Rub

Spiced Pork Tenderloin with Cranberry Glaze

Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  We made this tenderloin with a side of  kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.

Spiced Pork Tenderloin with Cranberry Glaze

Course Main
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 -3

Ingredients

  • 1 lb pork tenderloin
  • 1 tbsp Olive Oil
  • 3 1/2 teaspoons organic Coriander·Cumin rub
  • For Glaze:
  • 1 1/2 cups cranberry juice
  • 1 tbsp butter
  • 1 tbsp balsamic vinegar
  • 1 egg yolk beaten

Instructions

  1. Directions
  2. Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
  3. Let sit 30 minutes.
  4. Grill on medium heat for 20-30 minutes—until just pink.
  5. Glaze:
  6. Boil cranberry juice until reduced by half.
  7. Reduce heat and add butter, vinegar and beaten egg yolk.
  8. Stir while cooking until sauce thickens.
  9. Drizzle over sliced pork loin.

Spiced Chicken Breast with Orange Glaze

When we first developed our pork rub, I like it so much, I tried it on everything, including chicken. This is good, though I must admit, I like it more on pork. Still, I like chicken more with this rub, than without it. And if you live with an avid chicken eater, this does help mix it up a bit.

Spiced Chicken Breast with Orange Glaze

Course Main
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 2 -3

Ingredients

  • 12 oz chicken breasts
  • panko breadcrumbs
  • 3 1/2 tsp organic Coriander·Cumin rub
  • 1 tbsp olive oil
  • 1 1/2 cups orange juice
  • 1 tbsp butter
  • 1 tbsp balsamic vinegar
  • 1 egg yolk beaten

Instructions

  1. Directions
  2. Season chicken brests with Coriander·Cumin Spice Blend.
  3. Let sit 30 minutes.
  4. Coat with breadcrumbs.
  5. Heat oil in saute pan over medium high heat.
  6. Add chicken breasts and cook until chicken releases from pan.
  7. Flip and cook other side until done.
  8. Glaze:
  9. Boil orange juice until reduced by half.
  10. Reduce heat and add butter, vinegar and beaten egg yolk.
  11. Stir while cooking until sauce thickens.
  12. Drizzle over sliced chicken breasts.

Country Style Pork Spare Ribs

When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt.  Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.

Country Style Pork Spare Ribs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 -6

Ingredients

  • 2-3 lbs pork spare ribs
  • 1 cup catsup
  • 4 tbsp balsamic vinegar
  • 2 tbsp organic Coriander·Cumin rub

Instructions

  1. Directions
  2. Preheat oven to 300°F
  3. Mix catsup vinegar and spices together
  4. Spread sauce on spare ribs
  5. Bake in oven for 2 hours

Pomegranate Blood Orange Glazed Pork Tenderloin

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pomegranate Blood Orange Glazed Pork Tenderloin

Course Main
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 -4

Ingredients

  • 1 pork tenderloin
  • 3 1/2 tsp organic Coriander·Cumin rub
  • 2 organic cinnamon sticks
  • 1 tbsp olive oil
  • 3/4 cup pure pomegranate juice
  • 1 blood orange or any juicy orange
  • 1 tbsp balsamic vinegar
  • 1/2 tsp cornstarch
  • 1/2 cup water
  • 1 tbsp butter
  • pomegranate seeds for garnish optional

Instructions

  1. Rinse and dry pork loin. Mix ground spices and seasonings together and rub on meat.
  2. Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  3. Remove pork loin and set aside on plate.
  4. Whisk cornstarch with water.
  5. Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  6. Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  7. Add cinnamon sticks and swirl in the butter.
  8. Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  9. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  10. Sprinkle with a few pomegranate seeds for garnish, if desired.
  11. NOTE 1: My local Mediterranean market carries a product by Zadaf called "pomegranate paste." It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at http://sadaf.com/store/product518.html
  12. NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!