Almond-Crusted Pork
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Almond-Crusted Pork

Almond-Crusted Pork

Israeli Couscous Risotto with 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 bring some welcome freshness 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 Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Tenderloin

28 g

Almonds, sliced

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

¾ cup

Pearl Couscous

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

7 g

Thyme

1 unit(s)

Garlic, cloves

113 g

Green Peas

¼ cup

Parmesan Cheese, shredded

1 tbsp

Dijon Mustard

¼ cup

Panko Breadcrumbs

(Contains Wheat May contain Gluten)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories310 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate12 g
Sugar1 g
Dietary Fiber2 g
Protein43 g
Cholesterol95 mg
Sodium400 mg
Trans Fat0 g
Potassium750 mg
Calcium50 mg
Iron3 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
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Silicone Brush
•Baking Sheet
•Shallow Dish
•Large Non-Stick Pan

Instructions

PREP
1

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.

COAT PORK
2

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.

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.**

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 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.

FINISH COUSCOUS
5

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.

FINISH AND SERVE
6

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