So many times my dishes are born from a single spice or herb and everything else will follow. In this case it was the bag of ground coriander that was calling my name, which I answered by making this pretty darn great pork stir-fry. One thing is for sure, pork tenderloin is a handy item to have in your fridge. It cooks super fast and it loves a good marinade.
Also adding some chopped roasted Anaheim peppers to the plain fluffy rice was a great way to highlight their lovely smoky heat, and the rice looked so pretty dotted with green flecks of color.
This dish comes together faster than you think so don’t be put off by the list of ingredients. Perhaps you could put pork tenderloin and coriander on your shopping list this weekend!
You will need:
basmati rice for 6 (cook rice according to rice cooker or package instructions and keep warm)
2 Anaheim peppers
4 tbs extra-virgin olive oil
2 lbs pork tenderloin, thinly sliced, (which is about 2 loins)
1 1/2 tbs soy sauce
1 1/2 tbs mirin
2 tsp sesame oil
1/4 tsp ground white pepper
1 tsp cumin seeds
1 1/2 tbs ground coriander
2 medium onions, peeled & cut into 8 wedges
3 garlic cloves, sliced
4 cups chopped spinach
1/2 cup chicken or veggie stock (OR 1/2 bouillon cube & 1/2 cup water)
sea-salt & black pepper to taste
*cook rice according to instructions and keep warm & when peppers are roasted (method below), add to rice*
1 – Roast Anaheim peppers: Put your oven rack a few inches from the grill (I’m guessing the second rack) and put the peppers on a baking tray and place under the hot grill. Check every few minutes and turn peppers as they blacken.
2 – Remove peppers and place in a brown paper bag (I use the bags I get when I buy a bottle of wine) and close. Leave for about 15 to 20 minutes undisturbed. Remove from bag and peel off the skin, remove the stem and seeds. Do not rinse with water or you will lose flavor and texture. Dice peppers (& add to warm rice)
3 – Mix together in a large bowl (one that can hold the sliced raw pork) 3 tbs of extra-virgin oil with the soy, mirin, sesame oil, cumin, white pepper, and coriander.
4 – Add the sliced pork and mix together until everything is well coated (I use my hands for the job). Set aside for at least 15 minutes (or can be done up to a day ahead and stored in the fridge).
5 – Put large saute pan on medium heat and add a tbs of olive oil. When it has warmed, add the onion wedges and garlic slices. Cook, stirring often for about 8 minutes., (onions will soften and start to brown in spots, while still retaining a crunch)
6 – Turn heat up to high and add the pork. Cook for 10 minutes, stirring occasionally. Add the stock (or water and bouillon) and cook for another 3 or 4 minutes. Turn off heat.
7 – Add the spinach and mix gently. Place lid on pan and let the spinach wilt slightly for 5 minutes (you want the spinach to still have a raw “feel”)
Serve immediately in warm shallow bowls with a scoop of rice and pass the hot sauce (we love sriracha!)