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).
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*
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
