Almond-Crusted Pork

Almond-Crusted Pork

Israeli Couscous Risotto with Peas

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We've swapped the traditional arborio rice for Israeli couscous to bring you a quick and delicious 'risotto'. Almond-crusted pork loins are the star of this meal, with sweet and bright peas bring some welcome freshness to your table. Enjoy!

Allergens:Tree Nut/NoixWheat/BléMilk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¾ cup

Pearl Couscous


1 unit

Chicken Broth Concentrate

50 g


7 g


3 g


113 g

Green Peas

¼ cup

Parmesan Cheese


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

¼ cup

Panko Breadcrumbs


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories800 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber8 g
Protein57 g
Cholesterol140 mg
Sodium1020 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop almonds. Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic. Pat pork dry with paper towels. Combine 2 1/4 cup hot water (dbl for 4ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat.


While water boils, stir together almonds, thyme, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a shallow dish. Arrange pork loin(s) on a parchment-lined baking sheet. Brush mustard over the tops and sides of each loin, then press into panko mixture. Return coated pork to the baking sheet.


Drizzle each pork loin with 1 tsp oil. Roast in middle of oven, until golden-brown and cooked through, 20-25 min.**


While pork roasts, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shallots. Cook, stirring occasionally, until softened, 1-2 min. Add couscous and garlic. Stir together, until garlic is fragrant and couscous is toasted, 1-2 min. Add 1 cup broth. Cook, stirring often, until broth has been absorbed by couscous. Continue adding broth, 1 cup at a time, stirring often, until liquid is absorbed, texture is creamy and couscous is tender, 10-15 min.


After the last cup of broth has been stirred in and absorbed, stir in peas, half the Parmesan and 2 tbsp butter (dbl for 4ppl). Season with salt and pepper.


Slice almond-crusted pork. Divide couscous risotto between plates, then top with pork. Sprinkle over remaining Parmesan.