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Home > Recipes > Pork tenderloin with coriander dressing

Pork tenderloin with coriander dressing

A classic recipe with a Tilda twist. This delicious dish is made using Tilda Jasmine rice, vegetables and tender pork fillet for the perfect quick and easy midweek recipe.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 1 Pork fillet
  • 120g Tilda Jasmine rice
  • 1 ½ cups of water
  • Dressing
  • 2 garlic cloves, finely chopped
  • 2 cm ginger, finely chopped
  • 1 tablespoon Blue Hills Honey
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • Juice of ½ lime
  • Pinch of salt
  • ½  green chilli, finely chopped
  • Handful of chopped coriander
  • Salad
  • Handful of finely sliced green cabbage
  • 2 kale leaves finely sliced, curly bits only
  • ¼ bunch fresh coriander, chopped

How to make Pork tenderloin with coriander dressing

  1. Add rice and water to a saucepan and bring to the boil, reduce heat and cook for 12 to 15 minutes

  2. Put the dressing ingredients (except for the chilli and coriander) together into a saucepan and simmer for 5 minutes to extract flavour from the ginger and garlic. Remove from heat. When the dressing has cooled, add the green chilli and coriander

  3. Cut the pork fillet in half and use the even portion (not the tapered end). Pour 2 teaspoons of olive oil onto the pork and rub in. Heat a dry pan until it is hot. Sear the pork on all sides, cooking for around 6 minutes. Transfer the pork to the oven and cook at 180 deg. for a further 5 minutes . Rest for 5 minutes

  4. Place a layer of rice on a serving plate. Add the cabbage and kale on top of the rice. Slice the pork and place on top of the salad. Pour over the dressing. Garnish with coriander

  5. Mix it all well and then add the paneer, heat for a minute then serve with some piping hot Tilda Pure Basmati rice.