So simple and delicious! Didn't change a thing except I poured out the little remaining oil in the pan and added just a little of the oil, red vinegar and port to the hot pan to deglaze it and poured it over the pork - couldn't let the taste of the browning go to waste! Then added the remainder of the whisked ingrediants to the pork. The minced garlic over the meat is a must. I didn't have fresh coriander, so used a tsp. of dried, crushed it in the palm of my hand and sprinkled it on. We had it today, a hot 90 degree day. I served it with Adrienne's Cucumber Salad (on site) using the first batch of fresh cucumbers from the back yard and sliced tomatoes. The rest of the Port wine was declicious over ice at the end of the meal with sliced apples, pears and cheese. Felt like I was on the Riviera - again a very simple, elegant meal - Oh yes, definitely have the french bread to sop up the juice!!! Thanks Marlies - looking forward to serving this to company!!