Roasted Pork Tenderloin
- 1 Pork Tenderloin, medium
- 1 Package, Couscous
- 3 cup Water or vegetable/chicken stock
- 1/2 cup Carrots, finely diced
- 1/2 cup Fennel bulb, finely diced
- 1/4 cup Red Bell Pepper, finely diced
- 1/4 cup Yellow Bell Pepper, finely diced
- 1/4 cup Pistachios, toasted
- 1 tablespoon Sea salt
- 1/2 tablespoon Black Pepper, freshly ground
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Organic Apple Balsamic Vinegar
- 3 tablespoon Italian Parsley, finely chopped
- Preheat oven to 450 degrees.
- To marinate the pork, clean the excess fat and sliver skin off of the pork and toss in a small bowl with a drizzle of EVOO, fennel & salt and black pepper to marinate. Cover in a small bowl with plastic wrap for at least 30 min.
- Begin the couscous by sauteing the finely diced carrots & fennel with the EVOO until just tender and then add the water or stock to the pan. Mix well and allow to just come to a boil. Turn off the heat and add in fine diced bell peppers, salt and pepper.
- Pour couscous into a shallow baking pan and pour hot broth over the couscous evenly. Gently stir together for just a moment and then cover with plastic wrap.
- Pan-sear the marinated Pork in an oven safe pan until well browned on all sides then roast in the oven until just cooked through. Approximately 30 minutes. Remove from oven and let rest 10 minutes before slicing.
- After approximately 20 minutes, the couscous will need to be fluffed with a fork to separate the grains and loosen the mixture evenly. Drizzle with more EVOO and gently stir in chopped parsley.
- Garnish with toasted & chopped Pistachios. Slice the pork into half inch medallions and arrange in front of the couscous pilaf. Drizzle the pork liberally with the Apple Balsamic Vinegar, EVOO and finish with more parsley and pistachios.