• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Includes Main Course Recipe
  • Main Course
  • Pork
  • Sides
  • Cinnamon and Coriander Rubbed Pork Loin With Mashed with Red Potatoes and an Orange, Cinnamon, Thyme Velouté
Print Friendly, PDF & Email

Cinnamon and Coriander Rubbed Pork Loin With Mashed with Red Potatoes and an Orange, Cinnamon, Thyme Velouté

You’ll use this rub all the time. Fancy but easy! | Serves 4 – 6


INGREDIENTS: 

2 large lean pork tenderloins, trimmed, patted dry, room temperature

4 large sprigs fresh thyme

6 large slices of orange peel without the pith, cut into strips

1 fragrant cinnamon stick

3 T All Purpose flour

6 T salted butter (divided into 2 3 T portions)

  • Knorr’s Chicken Bouillon cube
  • C boiling water

7 medium red potatoes cut onto 1-inch chunks

1 large clove garlic peeled and sliced thinly

1/3 C heavy cream

1 t kosher salt + ½ t black pepper 2 T chopped fresh Italian leaf parsley for garnish

Meat RUB:

1 t cinnamon

1 t coriander powder

½ t dried thyme powder

1/3 t garlic salt

1 ½ t kosher salt

  • t black pepper
  • T chopped fresh Italian flat leaf parsley

3-4 T Olive oil to moisten (use more if needed to make a wet paste)


METHOD:

  • Preheat oven to 450° F.
  • Add 2 C boiling water to the bouillon cube and dissolve to make the stock. Set aside.
  • Mix all ingredients for the rub.
  • Place the potatoes in the water with the sliced garlic. Boil until soft. Drain. Add 3 T salted butter, 1 t kosher salt, ½ t black pepper, heavy cream, and mash well until smooth but still a but rustic. You can use a hand mixer but don’t over mix or the potatoes will get gummy. These will stay warm for 5 – 10 minutes. Time prep accordingly.
  • In a medium saucepan melt the other 3 T butter and add the flour and whisk to make a roux. Cook on medium high for about 2 minutes to help remove the raw flour taste. Remove from heat and add about 1 C of the stock and quickly whisk until smooth. It will thicken quickly. Add the rest of the stock and whisk to blend. Then add the orange peels, and the cinnamon stick. Whisk on medium low heat until it starts to thicken. Cover with the lid and let steep for about 15 minutes. It will continue to thicken then be ready to serve.
  • Take tenderloins and pat dry with paper towels. Place the trimmed pork tenderloins in a glass baking dish lined with parchment paper, about 3 inches apart. Using your hands, rub the cinnamon herb rub paste all over the two tenderloins. Top with the thyme sprigs. Roast for 5 minutes at 450° F then lower heat to 375° and roast for another 8-10 minutes. Use a meat thermometer and remove when the meat is 165-170 degrees F. Remove, place on a cutting board, cover with foil and let rest for 5 minutes. Then slice into 2-inch medallions.
  • To plate place a portion of the potatoes in the center of the plate. Arrange 3 pork medallions aside the potatoes, fanning them out in an arc. Cover generously with the orange cinnamon velouté and garnish with parsley. Serve.

© Recipe and Photos Copyright Camine Pappas, 2025. All rights reserved.
  • Cinnamon
  • meat rub
  • pork tenderloin
Previous Post
Carrot Coconut Curry Soup With Lemon & Paprika Heirloom Tomatoes
Next Post
Mushroom Thai Chili & Curry Ribeye Stir-fry

Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Latest Video
Get to Know Camine

Never Miss A Recipe!

Let me share with you the best of what's on my plate and my table. Sign up, now!

Previous Post
Carrot Coconut Curry Soup With Lemon & Paprika Heirloom Tomatoes
Next Post
Mushroom Thai Chili & Curry Ribeye Stir-fry

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

When you find good scallops, they beg you to make When you find good scallops, they beg you to make them like this: #caminecooks #blingcuisine #ifeellikecooking #plated
Just use what you have. Just love the ingredients Just use what you have. Just love the ingredients into a dish you’re proud of. Just don’t sweat it. — (rosemary wine vinaigrette for the mmmmmmm!)
HAPPY 4th, everyone!🇺🇸🎆😎🎉 #caminecooks #blingcuisine #homechef #foodography #ifeellikecooking #supersalads
Adventure in my kitchen! Make a tapenade with red Adventure in my kitchen! Make a tapenade with red pepper and green olives and lemon. Sauté trout that’s been marinated in brown sugar, grainy mustard, cider vinegar and soy. COULDN’T STOP snarfing! #caminecooks #blingcuisine #ifeellikecooking #pescatarian #homechef #goodeats
So French! So made in Charlotte. 😂 puréed fres So French! So made in Charlotte. 😂 puréed fresh apricot with mustard seed and other yumminess. Served over puréed cauliflower  #caminecooks #blingcuisine #ifeellikecooking #frenchchicken #makeittonight
Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
Salmon vegetable skewers. Nothing to make me win a Salmon vegetable skewers. Nothing to make me win a James Beard award (although the whole lemon avocado sauce was wild!) but so good! #caminecooks #blingcuisine #ifeellikecooking #eatmenow #weekenddinner dinner
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY