Almond-Crusted Pork
with Israeli Couscous Risotto and Peas
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 bringing some welcome freshness to your table. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
28 g
Almonds, sliced
(Contains Tree nuts)
¾ cup
Pearl Couscous
(Contains Wheat)
1 unit
Chicken Broth Concentrate
56 g
Red Onion
7 g
Thyme
3 g
Garlic
113 g
Green Peas
¼ cup
Parmesan Cheese
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Roughly chop almonds. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Pat pork dry with paper towels. Combine 2 1/4 cup hot water (dbl for 4 ppl) and broth concentrate in a medium pot. Bring to a gentle boil over medium heat.
While broth comes to a boil, stir together almonds, thyme, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a shallow dish. Arrange pork on a parchment-lined baking sheet. Brush mustard over the top and sides of pork, then press pork into panko mixture to coat. Return coated pork to the baking sheet.
Drizzle pork with 1 tsp oil (dbl for 4 ppl). Roast in the middle of the 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 4 ppl), then onions. Cook, stirring occasionally, until softened, 1-2 min. Add couscous, peas and garlic. Cook, stirring often, 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 broth is absorbed, texture is creamy and couscous is tender, 10-15 min (15-18 min for 4 ppl).
After the last cup of broth has been stirred in and absorbed, stir in half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Season with salt and pepper.
Slice almond-crusted pork. Divide couscous risotto between plates, then top with pork. Sprinkle remaining Parmesan over top.
