Coriander Pork Tenderloin With Carrot Ginger Sauce

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From bon appetite. Feb 2000 - but i found it in my 2001 book. They say to serve it with jasmine rice with sesame seeds, steamed snow peas, a dry gewurztraminer and serve a melon salad for dessert. Sounds wonderful!!

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Steps

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Combine carrots , 3 cups water and 3 / 4 teaspoon salt in medium saucepan.

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Bring to boil.

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Reduce heat to low.

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Cover and cook until carrots are very tender , about 30 minutes.

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Drain.

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Reserve cooking liquid.

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Transfer carrots to processor.

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Puree until smooth.

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Add cream and ginger and process to blend.

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Transfer puree to heavy small saucepan.

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Add enough reserved cooking liquid to puree to form consistency of thick sauce.

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Season sauce to taste with salt and pepper.

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Coarsely grind coriander seeds in spice grinder or blender.

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Sprinkle pork with salt and pepper.

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Press coriander onto pork , coating completely.

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Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat.

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Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet.

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Brown pork on all sides and cook until thermometer inserted into center registers 155f , about 25 minutes.

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Transfer pork to cutting board.

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Let rest 5 minutes.

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Cut pork into 1-inch-thick slices.

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Spoon sauc.

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Ingredients

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carrot, whipping cream, fresh ginger, whole coriander seed, pork tenderloin, olive oil