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Cal Smart Moroccan-Inspired Pork Tenderloin
Cal Smart Moroccan-Inspired Pork Tenderloin

Cal Smart Moroccan-Inspired Pork Tenderloin

with Jewelled Couscous and Fig Sauce

Sweet and savoury is the name of the game with this succulent, Moroccan-spiced pork tenderloin. They're topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous.

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

Ingredients: Pork tenderloin • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

:
Calorie Smart
:
Wheat
Tree nuts
Almonds
Sulphites

30 minutes
5 minutes

340 g

Pork Tenderloin

½ cup

Couscous

()

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

56 g

Baby Spinach

28 g

Almonds, sliced

( )

4 tbsp

White Cooking Wine

( )

2 tbsp

Fig Spread

()

½ tbsp

Moroccan Spice Blend

()

½ tsp

Garlic Salt

()

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories590 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber7 g
Protein49 g
Cholesterol95 mg
Sodium940 mg
Potassium1300 mg
Calcium100 mg
Iron4.5 mg

Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl

Prep
1
  • Roughly chop spinach.
  • Peel, then cut onion into 1/4-inch pieces.
  • Core, then cut pepper into 1/4-inch pieces.
  • Pat pork dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 ppl), salt and pepper.
Sear and roast pork tenderloin
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden on all sides, 6-8 min.
  • Remove from heat, then transfer pork to an unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 14-18 min.**
  • When done, transfer pork to a plate to rest, 3-5 min.
Prep and cook couscous
3
  • Meanwhile, add 2/3 cup (1 1/3 cups) water and 1/2 tsp (1 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove from heat, then add couscous. Stir to combine.
  • Add spinach to the pot, then cover and let stand, 5 min.
  • When couscous is tender, fluff with a fork.
Cook veggies
4
  • Meanwhile, reheat the same pan (from step 2) over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
  • Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
  • Transfer veggies to a plate, then cover to keep warm.
  • Carefully wipe the pan clean.
Make fig sauce
5
  • Reheat the same pan over medium.
  • When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Season with salt and pepper. Bring to a simmer.
  • Cook, until sauce reduces slightly, 2-3 min.
  • Remove from heat.
  • Stir any pork resting juices from the plate into sauce. Transfer sauce to a small bowl.
Finish and serve
6
  • Add almonds, peppers and onions to the pot with couscous. Season with salt and pepper, then stir to combine.
  • Thinly slice pork.
  • Divide jewelled couscous between plates. Top with pork.
  • Spoon fig sauce over top.
Modularity Step (under step 2)
7

If you've opted to get pork tenderloin, sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min, then increase the roast time to 14-18-min.