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Question about apple cider pork roast
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Posted by joanm (My Page) on Fri, Nov 6, 09 at 17:49
| I want to make this tonight but I wasn't able to find coriander seeds any where. Can I substitute ground coriander in the marinade? It calls for 1 TBSP seeds. How much ground would that be?
APPLE CIDER BRINED PORK ROAST
3 cups apple cider
3 cups water
1 bay leaf
¼ cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 ½ tsp chopped fresh rosemary
1 ½ tsp chopped fresh sage
1/8 tsp freshly ground black pepper
Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.
Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.
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Follow-Up Postings:
RE: Question about apple cider pork roast
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I would omit it....the ground sort of coats wehre the seeds just flavor the brine.
did you know that coriander is cilantro?...But the seeds don't taste like the leaves.
Linda C |
RE: Question about apple cider pork roast
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| I didnt use it when I made it,because I didnt have any and it was still wonderful. Shelley |
RE: Question about apple cider pork roast
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| I agree, leave it out. It does add a bit of flavor, but I doubt that you will miss it at all. Annie |
RE: Question about apple cider pork roast
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| If you want to substitute something that may come close to duplicating the Corriander taste, try a small thin (no pith) strip of orange peel or tangerine peel. In Mexico corriander seeds are boiled in sugar syrup for a sweet snack. Cilantro is an intereting herb. The new leaves are cilantro, but when the plant begins to grow and get some height, the leaves change to something very ferny and they don't taste very good anymore. But they do put out those wonderful corriander seeds. Adding about a quarter cup to a pan of apple cider while it is heating adds a very subtle citrus taste. Just strain them out before serving. |
RE: Question about apple cider pork roast
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| Thanks. I must be learning something hanging around here. My instincts told me that I needed the actual seeds for a marinade. I made it without the coriander. And yes Linda, I learned today by reading the labels on the ground coriander that it is actually cilantro. Learn something new every day :-> I also roasted my first pumpkin tonight. Pumpkin muffins for breakfast if all goes well. |
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