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Seared Peppered Pork Loin

Lambert’s, Austin

By July 2002Comments

Pork Loin

1 tablespoon whole coriander seeds
1 tablespoon whole black peppercorns
4 center-cut boneless pork loin chops, up to 1 inch thick
2 tablespoons olive oil
salt to taste

Mix coriander and peppercorns together and toast in a sauté pan over medium heat for 2 to 3 minutes, until the coriander begins to brown and becomes fragrant. Transfer to a spice grinder and pulse 3 to 4 times, until coarsely ground.

Lightly brush both sides of the pork with olive oil. Dust both sides with the coriander mixture. Let marinate in the refrigerator while you prepare the cucumber salsa.

To cook the pork, heat a heavy skillet over high heat with enough oil to coat the bottom of the pan. Lightly salt both sides of the pork. Sear the first side until the pork begins to lightly brown, about 2 minutes. Turn and sear the other side for another 2 minutes. Reduce heat to medium, turn the pork over, and cover. Cook until firm to the touch, another 3 to 4 minutes. (The temperature of a meat thermometer should register 145 to 150 degrees.) Let the pork rest for about 5 minutes before serving.

Cucumber Mint Salsa

1 medium cucumber, skinned, seeded, and cut into 1/4-inch dice (about 1 cup)
1/2 cup finely chopped red onion
1/2 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh mint
1 small jalapeño, stemmed, seeded, and finely chopped
3 green onions, bulb and stem, finely chopped
1 lemon, zest and juice
2 tablespoons sherry vinegar
1 cup olive oil

Mix all ingredients by hand and refrigerate until ready to use. Do not make more than an hour before serving or cucumbers will get soggy.

To serve, place pork chops on a platter and generously spoon cucumber salsa over them. Serves 4.

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