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Gallery Pasture-Raised Pork with Couscous and Vegetables Credit: Mikkel Vang Recipe Summary prep: 1 hr 5 mins total: 2 hrs Servings: 6
Ingredients Couscous 1 3/4 cups low-sodium chicken broth 2 cups Israeli couscous Extra-virgin olive oil, for drizzling Roasted Vegetables 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed 2 tablespoons extra-virgin olive oil Coarse salt Pork 2 pork tenderloins (2 1/4 pounds total) Coarse salt and freshly ground pepper 1 tablespoon safflower oil Salad 1 tablespoon extra-virgin olive oil 1 onion, thinly sliced 1 clove garlic, minced Coarse salt 1 pint cherry tomatoes, halved 1 tablespoon fresh flat-leaf parsley, finely chopped 1 tablespoon fresh cilantro, finely chopped 1/2 cup Harissa Paste, plus more for serving
Cook’s Notes We like to use pork from heritage pig breeds which spend their days pasturing in a woodland environment. Their meat has more marbling and flavor than their modern counterparts, which are bred for leanness.
Gallery Pasture-Raised Pork with Couscous and Vegetables Credit: Mikkel Vang
Recipe Summary prep: 1 hr 5 mins total: 2 hrs Servings: 6
Gallery
Pasture-Raised Pork with Couscous and Vegetables Credit: Mikkel Vang
Pasture-Raised Pork with Couscous and Vegetables
Credit: Mikkel Vang
Pasture-Raised Pork with Couscous and Vegetables
Recipe Summary prep: 1 hr 5 mins total: 2 hrs Servings: 6
Recipe Summary
prep: 1 hr 5 mins total: 2 hrs
Servings: 6
prep: 1 hr 5 mins
total: 2 hrs
prep:
1 hr 5 mins
total:
2 hrs
Servings: 6
6
Ingredients
Ingredients
1 3/4 cups low-sodium chicken broth 2 cups Israeli couscous Extra-virgin olive oil, for drizzling
1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed 2 tablespoons extra-virgin olive oil Coarse salt
2 pork tenderloins (2 1/4 pounds total) Coarse salt and freshly ground pepper 1 tablespoon safflower oil
1 tablespoon extra-virgin olive oil 1 onion, thinly sliced 1 clove garlic, minced Coarse salt 1 pint cherry tomatoes, halved 1 tablespoon fresh flat-leaf parsley, finely chopped 1 tablespoon fresh cilantro, finely chopped 1/2 cup Harissa Paste, plus more for serving
Directions
Couscous: Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more. Remove from heat, drizzle with olive oil, and toss to coat. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.
Roasted vegetables: Preheat oven to 400 degrees. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes. Let cool completely on sheet.
Pork: Raise oven heat to 425 degrees. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in safflower oil to coat. Add pork and brown on all sides, turning as needed, about 12 minutes total. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.
Salad: Meanwhile, heat olive oil in a large saute pan over medium. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
Add couscous, roasted vegetables, and harissa to salad; toss to combine. Season with salt. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.
Cook’s Notes We like to use pork from heritage pig breeds which spend their days pasturing in a woodland environment. Their meat has more marbling and flavor than their modern counterparts, which are bred for leanness.
Cook’s Notes
We like to use pork from heritage pig breeds which spend their days pasturing in a woodland environment. Their meat has more marbling and flavor than their modern counterparts, which are bred for leanness.
Reviews
Add Rating & Review
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All Reviews for Pasture-Raised Pork with Couscous and Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasture-Raised Pork with Couscous and Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
