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. The almond crusted pork loins are the starring flavour of your plate. Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
Wash and dry all produce.* Strip 1 tbsp thyme leaves 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. In a medium pot, combine 4 1/2 cup hot water and broth concentrates. Bring to a gentle boil over medium heat.
While water boils, 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.
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 min. internal temp. of 71°C/160°F, as size may vary.**)
While pork roasts, heat a large non-stick pan over medium-high heat. When 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.
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.
Slice almond crusted pork. Divide couscous risotto between plates, then top with pork. Sprinkle over remaining Parmesan.