Pork With Mixed Vegetables And Couscous Recipes

PORK TENDERLOIN WITH GRITS COUSCOUS

Steps:

• Grind juniper berries, coriander and red pepper in a blender. Then rub the pork tenderloin with the spices. Smoke the pork for 6 minutes at low heat. Put aside.;
• Saute the onion in the butter and garlic. Add salt and pepper. Add the stone grits, water and bouquet garni. Bring it to a boil, then finish cooking in the oven for 30 minutes in a preheated 380 degree F oven.;
• Cook the grits. Once cooked, add all the vegetables and mix well. Check the seasonings. Put aside.
• Broth: 1 branch celery, sliced 1 carrot, sliced 1 red pepper, sliced 1/2 onion, sliced 2 teaspoons harissa Salt, to taste 2 1/2 cups chicken stock
• Garnish: Whole grain mustard Sage, julienned
• Boil all the vegetables in the chicken stock for 30 minutes. Put everything in the blender to make a puree. Check the seasoning. Strain and put aside.
• Saute the pork in the peanut oil and salt until cooked medium. Let it rest for 5 to 10 minutes. Brush the pork with some whole grain mustard and sprinkle some julienne of sage. Put the grits in the middle of the plate and the sliced pork on top. Pour the broth around.

PORK WITH MIXED VEGETABLES AND COUSCOUS

Steps:

• Trim leek, cut in half lengthwise, rinse and cut into strips. Rinse bell peppers, cut in half, remove seeds and cut into small rectangles.
• Heat 3-4 tablespoons oil in a large frying pan and sauté the onion over low heat. Add bell peppers and cook, covered, 4-5 minutes, stirring occasionally. Then add the leek and cook over low heat for 5-6 minutes. Shortly before the end of cooking, add 2-3 tablespoons of water, cover again and continue cooking. Season with salt, pepper and cayenne pepper. Add sugar to taste.
• Cook pork in 1 tablespoon oil in a frying pan while stirring, then immediately mix with the vegetables and let stand for 1-2 minutes.
• Cook couscous according to package directions, then top with the pork and the vegetables and serve sprinkled with parsley leaves. If desired, serve with freshly grated Parmesan.

PORK TENDERLOIN WITH SUMMER-SQUASH COUSCOUS

Steps:

• Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.
• Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

MOROCCAN-SPICED PORK CHOPS AND FRUITY COUSCOUS

Steps:

• Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.) Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge.
• Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side.
• Bring broth to boil in a medium saucepan. Add 1/4 teaspoon of cinnamon, turmeric and couscous. Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes. Fluff couscous and mix in the apricots and cilantro.
• Serve chops on top of the couscous.
• Cooking time includes the time to marinade the meat.