John Myers
Pork Tenderloin on Couscous
The perfect pork tenderloin on couscous recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- 1 Zucchini
- 2 small Red onions
- 4 Stems Parsley
- 1 tbsp Butter
- 1 tbsp Clarified butter
- Salt pepper
- 1 tsp Vegetable broth powder
- 600 g Pork tenderloin
- 250 g Couscous, instant
- Halve the peppers, clean, core and cut into pieces. Clean the zucchini and cut into slices. Peel the onions and cut into wedges. Finely chop the parsley except for something to garnish.
- Heat 1 tbsp butter. Fry the peppers and onions in it for about 4 minutes. Add zucchini and fry for another 4 minutes, stirring occasionally. Season with salt and pepper and set aside.
- Wash the meat, dab and cut into 12 medallions, season with salt and pepper. Fry both sides in 1 tbsp clarified butter.
- Boil 4,400 ml of water. Add 1 teaspoon of vegetable stock and couscous, remove from heat and cover and leave to soak for about 5 minutes. Fluff with a fork. Loosely mix in the vegetables and finely chopped parsley. Arrange everything and drizzle with the roast. Serve garnished with parsley.
- Mixed lettuce tastes good with it.
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