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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
¾ cup
Pearl Couscous
(Contains: Wheat May contain traces of: Soy, Gluten)
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Red Onion
7 g
Thyme
1 unit(s)
Garlic, cloves
113 g
Green Peas
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Sesame, Fish, Wheat, Crustaceans)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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 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.
