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Pork with Georgian Cilantro Sauce

Servings

3

Serving size

3 tablespoons sauce and 4 ounces pork
COOKING TIME
60 Minutes

This recipe can easily be multiplied and is great the second day. The sauce keeps well and the pork makes great sandwiches.

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Pork with Georgian Cilantro Sauce

Ingredients

1 tsp. Olive oil
1/4 tsp. Salt
8 ounces Pork tenderloin

Instructions

Place a large skillet in the oven and preheat to 425°F.

When hot spray the pan with olive oil. Sprinkle the pork with salt and place in the pan. Cook for about 15 minutes turning frequently to sear the meat on the outside.

Remove from the oven when cooked and let rest for about 2 minutes. Slice and serve topped with the 3 tablespoons sauce per serving.

Serve this recipe with one of these starch side dishes.

Leek and Scallion Quinoa

Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa. Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Cover. While the quinoa is cooking…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Mashed Potatoes with Roasted Leeks

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. While the potatoes are cooking, place the olive oil in a…

Mashed Potatoes with Spinach and Garlic

Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

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Serve this recipe with one of these vegetable side dishes.

Georgian Cilantro Sauce

Place the water in a small pot over high heat. Add the apricots. When the water boils, let the apricots cook for one minute. Remove from heat and strain out the apricots, reserving about 1 cup of the water. Place the apricots in a small bowl and cover the apricots…

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

I read a lot of cooking magazines and watch a lot of cooking shows. Occasionally I listen to “The Splendid Table” (usually only when I am in the car). I was running errands the other day and heard Martha Rose Shulman talking about Chermoula, a Georgian cilantro sauce. Her description was so vivid and rich I went right home and began researching. I found almost as many names for this recipe as different versions.

As with most recipes, there were different things that appealed to me about each version. Most of this recipe comes from the Kindzis Satsebela that I found at the aboutgeorgia.ge website. I changed a few items to more common ingredients and lightened it up a bit. Like Ms. Shulman, I used dried apricots because the Georgian apricot “leather” is not widely available. I do think, however, that soaking the apricots longer and using the liquid lends a silkier texture.

"Parsley - the jewel of herbs, both in the pot and on the plate."


Albert Stockli, Chef