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Almond-Crusted Pork
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Almond-Crusted Pork

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!

Tags:
Family Friendly
Allergens:
Tree nuts
Wheat
Milk
Mustard

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

Preparation Time45 minutes
DifficultyEasy

Ingredients

serving amount

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, grated

(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*

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Nutrition Values

Calories810 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber8 g
Protein56 g
Cholesterol130 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Paper Towel
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Shallow Dish
Silicone Brush
Large Non-Stick Pan

Instructions

Prep
1

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 water (dbl for 4 ppl) and broth concentrate to a medium pot. Bring to a gentle boil over medium heat.

Coat pork
2

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 Dijon over the top and sides of pork, then press pork into panko mixture to coat. Return coated pork to the baking sheet.

Roast pork
3

Drizzle 1 tsp oil (dbl for 4 ppl) over pork. Roast in the middle of the oven, until golden-brown and cooked through, 20-25 min.**

Start couscous
4

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).

Finish couscous
5

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

Finish and serve
6

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