Almond Crusted Pork
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Almond Crusted Pork

Almond Crusted Pork

Israeli Couscous Risotto with Peas

We've swapped out traditional arborio rice for Israeli couscous in this dish for a quick and delicious risotto. Sweet and bright peas bring some welcome 'sunshine' to your table. Enjoy!

Allergens:
Almonds
•Wheat

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Pork Tenderloin

56 g

Almonds, sliced

(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

1.5 cup

Pearl Couscous

2 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

7 g

Thyme

2 unit(s)

Garlic, cloves

227 g

Green Peas

¼ cup

Parmesan Cheese, grated

2 tbsp

Dijon Mustard

½ cup

Panko Breadcrumbs

(Contains Wheat)

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Nutrition Values

Calories300 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate11 g
Sugar1 g
Dietary Fiber2 g
Protein42 g
Cholesterol95 mg
Sodium100 mg
Trans Fat0 g
Potassium750 mg
Calcium50 mg
Iron2.5 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.

Instructions

1 PREP
1

Wash and dry all produce.* Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves off stems. Roughly chop almonds. On a clean cutting board, pat pork dry with paper towel. In a medium pot, combine 4 1/2 cups hot water and broth concentrates. Bring to a gentle boil over medium heat.

2 COAT PORK
2

Meanwhile, in a small bowl, stir together almonds, thyme, 1/4 cup panko, 1/4 tsp salt and 1/4 tsp pepper. On a parchment-lined baking sheet, arrange pork loins. Brush mustard over the tops and sides of each loin, then press into panko mixture. Return coated pork to the baking sheet.

3 ROAST PORK
3

Drizzle each pork loin with 1 tsp oil. Roast in middle of oven, until golden-brown and cooked through, 20-25 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

4 START COUSCOUS
4

Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, 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.

5 FINISH COUSCOUS
5

After the last cup of broth has been stirred in and absorbed, couscous should be tender and texture creamy. Stir in peas, half the Parmesan and 2 tbsp butter. Season with salt and pepper.

6 FINISH AND SERVE
6

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