Heat 2 tablespoons olive oil in a large heavy frying pan over high heat. Pan-fry pork until evenly browned on both sides and cooked to desired taste. Transfer to a bowl, and sprinkle with coriander and garlic; keep warm.
For the dressing, in a small bowl, combine the olive oil, vinegar and port. Season with salt, black pepper and cayenne. Whisk until consistency is creamy. Pour over cooked pork, and serve immediately.