Roasted pork tenderloin with crispy brussels sprouts & herbed couscous
Ingredients
Directions
Season the pork with salt and pepper.
In a small bowl, combine the pork, garlic, 2 tbsp olive oil, thyme and mix well. Add the pork, cover, and refrigerate for 24 to 48 hours.
Heat a saucepot and 2 tbsp of olive oil. Add carrot, celery, onion, and dried thyme, cooking until caramelized.
Add the cherries, wine, and pomegranate juice. Bring to a boil and reduce by half. Add the chicken broth and reduce it again by half.
Strain out the solids and set aside.
Heat an oven-safe pan and add the remaining olive oil. Add the pork to the pan and sear on all sides.
Cook in a 450-degree oven for 5 minutes.
Remove the pork from the oven and pan and let rest for an additional 5 minutes.
In the same pan that the pork was cooked in, add 8 oz of sauce. Bring to a boil, add the butter and whisk until butter is melted and large bubbles form. Set aside.
Using a smaller pan, bring the water to a boil, add the couscous, stir, and turn off the heat and cover for 5 minutes.
Fluff the couscous with a fork and stir in the parsley, chives, and a pinch of salt.
Heat the canola oil to 350 degrees in a Dutch oven, drop in the Brussels sprouts, and cook for 2 minutes.
Drain and toss the Brussels sprouts with lemon juice and a pinch of salt.
Slice the pork, divide the couscous onto two plates, top with the sliced pork and the crispy Brussels sprouts. Drizzle the pork with sauce and top with a pinch of sea salt. Enjoy!
Ingredients
Directions
Season the pork with salt and pepper.
In a small bowl, combine the pork, garlic, 2 tbsp olive oil, thyme and mix well. Add the pork, cover, and refrigerate for 24 to 48 hours.
Heat a saucepot and 2 tbsp of olive oil. Add carrot, celery, onion, and dried thyme, cooking until caramelized.
Add the cherries, wine, and pomegranate juice. Bring to a boil and reduce by half. Add the chicken broth and reduce it again by half.
Strain out the solids and set aside.
Heat an oven-safe pan and add the remaining olive oil. Add the pork to the pan and sear on all sides.
Cook in a 450-degree oven for 5 minutes.
Remove the pork from the oven and pan and let rest for an additional 5 minutes.
In the same pan that the pork was cooked in, add 8 oz of sauce. Bring to a boil, add the butter and whisk until butter is melted and large bubbles form. Set aside.
Using a smaller pan, bring the water to a boil, add the couscous, stir, and turn off the heat and cover for 5 minutes.
Fluff the couscous with a fork and stir in the parsley, chives, and a pinch of salt.
Heat the canola oil to 350 degrees in a Dutch oven, drop in the Brussels sprouts, and cook for 2 minutes.
Drain and toss the Brussels sprouts with lemon juice and a pinch of salt.
Slice the pork, divide the couscous onto two plates, top with the sliced pork and the crispy Brussels sprouts. Drizzle the pork with sauce and top with a pinch of sea salt. Enjoy!
Suggested wine pairing: