PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
- Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
- Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.
GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
- Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
- Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.
Nutrition Facts : Calories 454 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 87 milligrams, Sodium 571 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 35 grams
FRAGRANT CITRUS COUSCOUS WITH PORK
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat broiler, or prepare top-of-the-stove grill.
- Wash, dry, trim and slice the mushrooms; chop the whole onion.
- Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
- Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
- Meanwhile, grate lemon and orange rind; chop apricots.
- Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
- Cut cooked pork into bite-size pieces, and stir into couscous.
- Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 14 grams, TransFat 0 grams
SPICY CITRUS COUSCOUS
A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.
Provided by Outta Here
Categories Moroccan
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except couscous, in a medium saucepan.
- Bring to a boil.
- Gradually stir in couscous.
- Remove from heat and cover with lid.
- Let stand 5 minutes.
- Stir with a fork and serve.
FRAGRANT CITRUS STEAMED PORK
Pork chops steamed with the fragrance of orange or lemon and spices of your choice. Healthy, delicate, delicious.
Provided by TERRA22
Categories Pork Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil.
- Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to keep in most of the steam. Flip pork chops after 6 to 8 minutes, and continue cooking for another 10 to 15 minutes or until done.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 2.2 g, Cholesterol 37.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 12.7 g, SaturatedFat 1.6 g, Sodium 32.7 mg, Sugar 1.3 g
CITRUS PORK CHOPS & COUSCOUS
I wanted a simple & new recipe for chicken but I didn't have any chicken so I used pork chops instead. Family loved this recipe because it was quick & delicious.
Provided by Claudine Tijerina
Categories Rice Sides
Time 40m
Number Of Ingredients 8
Steps:
- 1. Spray a 10-inch skillet with cooking spray( I used Pam Original with Canola Oil). Heat over medium-high heat for 1 minute. Add the chops & cook for 10 minutes turning after 5 minutes. Remove & set aside.
- 2. Stir the broth, orange juice, onion & couscous into the skillet. Heat to a boil. Reduce to low. Cover & cook 10 minutes. Return the chops to the skillet. Cover & cook 10 minutes more or until the chops are cooked through. Stir in the parsley flakes & top with orange slices.
- 3. Serve
SPICED PORK CHOP WITH ISRAELI COUSCOUS
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
- Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
- Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.
HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
- Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
ALMOND CITRUS COUSCOUS
Refreshing side dish for warm months. To make this vegan, use vegetable broth!
Provided by KillianZooKeeper
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 3
Number Of Ingredients 13
Steps:
- Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
- Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 27 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 4.2 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 400.6 mg, Sugar 2.8 g
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