Almond-Crusted Pork
Israeli Couscous Risotto with Peas
We've swapped the traditional arborio rice for Israeli couscous to bring you a quick and delicious 'risotto'. Almond-crusted pork loins are the star of this meal, with sweet and bright peas bring some welcome freshness to your table. Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
¾ cup
Pearl Couscous
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
7 g
Thyme
1 unit(s)
Garlic, cloves
113 g
Green Peas
¼ cup
Parmesan Cheese, shredded
1 tbsp
Dijon Mustard
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop almonds. Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic. Pat pork dry with paper towels. Combine 2 1/4 cup hot water (dbl for 4ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat.
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.
Slice almond-crusted pork. Divide couscous risotto between plates, then top with pork. Sprinkle over remaining Parmesan.