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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. It's topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous.
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
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains Almonds)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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, 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 garlic salt (use all for 4 ppl) 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. 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, preheat oven to 450°F. Sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min, then arrange on an unlined baking sheet. Bake in the middle of the oven until cooked through, 14-18-min.**