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Ingredients

1 tablespoon coriander seeds, crushed
1 tablespoon cracked black pepper
2 teaspoons sea salt
2 tablespoons olive oil
1kg boneless pork loin roast
1 bunch baby (Dutch) carrots, trimmed, peeled, halved lengthways
150g green beans, trimmed
2 teaspoons red wine vinegar
1/2 teaspoon dijon mustard
100g baby spinach leaves

Method

Step 1 Preheat oven to 240C/220C fan-forced. Place coriander, pepper, salt and half the oil in a bowl. Stir to combine. Rub mixture over pork. Place on a wire rack in a roasting dish. Roast on lowest oven shelf for 20 minutes. Reduce heat to 200°C/180°C fan-forced. Roast for 40 minutes or until juices run clear when pierced with a skewer. Remove from oven. Cover loosely with foil. Stand for 10 minutes. Thinly slice.
Step 2 Meanwhile, line a baking tray with baking paper. Place carrots on prepared tray. Roast on highest oven shelf for last 30 minutes of pork cooking time. Cook beans in a saucepan of boiling, salted water for 2 to 3 minutes or until just tender. Drain. Refresh under cold water.
Step 3 Place vinegar, mustard and remaining oil in a screw-top jar. Secure lid. Shake to combine. Place spinach, carrots, beans and vinegar mixture in a bowl. Toss to combine. Serve with pork.

Pepper and coriander pork roast

How to make Pepper and coriander pork roast

Ingredients

Method