This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Parsley - the jewel of herbs, both in the pot and on the plate."
- Albert Stockli, Chef
I read a lot of cooking magazines and watch a lot of cooking shows. Occasionally I listen to "The Splendid Table" (usually only when I am in the car). I was running errands the other day and heard Martha Rose Shulman talking about Chermoula, a Georgian cilantro sauce. Her description was so vivid and rich I went right home and began researching. I found almost as many names for this recipe as different versions.
As with most recipes, there were different things that appealed to me about each version. Most of this recipe comes from the Kindzis Satsebela that I found at the aboutgeorgia.ge website. I changed a few items to more common ingredients and lightened it up a bit. Like Ms. Shulman, I used dried apricots because the Georgian apricot "leather" is not widely available. I do think, however, that soaking the apricots longer and using the liquid lends a silkier texture.
I have never been a big user of small appliances. It is rare that I take my food processor off the shelf and usually it is for specific jobs and for larger quantities. Slicing with a knife is easier and there's much less clean up. Same goes for grating cheese. I like to knead dough by hand (or in my bread maker). I can't remember when I last used the dough or slicing attachments with my food processor. I'm much more likely to use my blender for pureeing and such.
That said, there are a few tasks that it is indispensable for and can't be accomplished with other appliances, such as making bread crumbs or cracker crumbs, blending thick ingredients like hummus, or making batter for recipes like cheesecake.
Servings = 2 | Serving size =3 tablespoons sauce and 4 ounces pork
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
This recipe also requires making Georgian Cilantro Sauce
This recipe is great the second day. The sauce keeps well and the pork makes great sandwiches.
|6 Tbsp||Georgian Cilantro Sauce|
|spray olive oil|
|8 ounces||pork tenderloin|
Place a large skillet in the oven and preheat to 425°F.
When hot spray the pan with olive oil. Sprinkle the pork with salt and place in the pan. Cook for about 15 minutes turning frequently to sear the meat on the outside.
Remove from the oven when cooked and let rest for about 2 minutes. Slice and serve topped with the sauce.
Serving size = 3 tablespoons sauce and 4 ounces pork
Servings = 2
Amount Per Serving
|Calories 201||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 19%||Vitamin C 17%|
|Calcium 3%||Iron 11%|
|Vitamin K 94 mcg||Potassium 632 mg|
|Magnesium 45 mg|