Pork loin was on sale this week and there's nothing my husband likes more than coriander (except for peanut butter) so I decided to use it as a crust for the pork.
It was a smallish pork loin (1.5 lbs), so I brined it for an hour in a solution of 1/2 gallon of water with 4 Tbs salt (dissolved), 2 Tbs brown sugar (dissolved), and 1 Tbs of cracked coriander seed.
I patted the loin dry and mixed Dijon mustard and a bit of brown sugar together to form a paste and rubbed it all of the pork. Next I toasted whole coriander seeds and ground it up with a mortar and pestle. I topped the pork with the ground coriander and set a probe in the thickest section of the meat. I roasted it in a 400 degree oven and pulled it out when the temperature reached 150. I let the meat rest for 10 minutes and sliced it.
Served w/ garlic bread and a salad, it made for a lovely weeknight meal.