Pork with Georgian Cilantro Sauce
Servings
3Serving size
3 tablespoons sauce and 4 ounces porkThis recipe can easily be multiplied and is great the second day. The sauce keeps well and the pork makes great sandwiches.
Serve with Leek and Scallion Quinoa or Low Sodium Plain Mashed Potatoes or Mashed Potatoes with Roasted Leeks or Mashed Potatoes with Spinach and Garlic or Plain Mashed Potatoes
AND
Serve with Georgian Cilantro Sauce
Ingredients
| 1 tsp. Olive oil |
| 1/4 tsp. Salt |
| 8 ounces Pork tenderloin |
Instructions
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…
AND
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…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
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.