Porc en croûte d’amandes

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.

Drizzle each pork loin with 1 tsp oil. Roast in middle of oven, until golden-brown and cooked through, 20-25 min.**

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.

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.