Get ready to tantalize your taste buds with a dish that beautifully marries the savory richness of pork with the vibrant flavors of the Middle East! Our "Pork over Couscous with Pistachio Lemon Vinaigrette" is not just a meal; it's an experience that will transport you to a sun-drenched Mediterranean terrace with every bite. With just 35 minutes of your time, you can create a stunning dinner that’s perfect for impressing guests or treating yourself to a gourmet delight. The juicy pork tenderloin, paired with fluffy couscous and a zesty pistachio lemon vinaigrette, is a combination that will leave everyone asking for seconds. Ready to elevate your dinner game? Let’s dive into the recipe!
Ingredients
- 1 lb pork tenderloin
- 1 cup couscous
- 1/2 cup pistachios, chopped
- 1 lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the pork tenderloin by patting it dry with paper towels and seasoning generously with salt and pepper on all sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, carefully place the pork tenderloin in the skillet and sear for 3-4 minutes on each side until a golden-brown crust forms.
- Reduce heat to medium-low and continue cooking the pork, turning occasionally, until the internal temperature reaches 145°F (about 10-12 minutes). Use a meat thermometer to ensure accurate doneness.
- While the pork is cooking, prepare the couscous according to package instructions. Typically, this involves boiling water, adding couscous, covering, and letting it steam for 5 minutes.
- For the pistachio lemon vinaigrette, whisk together the lemon juice, remaining olive oil, chopped pistachios, salt, and pepper in a small bowl until well combined.
- Once the pork is cooked, remove from the skillet and let it rest for 5-7 minutes to allow the juices to redistribute.
- Slice the pork tenderloin into thin medallions against the grain.
- Fluff the couscous with a fork and divide among four plates.
- Arrange the sliced pork over the couscous and drizzle generously with the pistachio lemon vinaigrette.
- Garnish with additional chopped pistachios if desired, and serve immediately.
Tips
- Choose the Right Cut: For the best results, opt for a fresh, high-quality pork tenderloin. This cut is tender and cooks quickly, making it ideal for this recipe.
- Searing is Key: Don’t skip the searing step! It creates a delicious crust that locks in moisture and flavor. Make sure your skillet is hot before adding the pork.
- Use a Meat Thermometer: To ensure perfectly cooked pork, use a meat thermometer to check for an internal temperature of 145°F. This guarantees juicy, tender meat without overcooking.
- Fluff the Couscous: After cooking the couscous, use a fork to fluff it. This helps separate the grains and gives it a light, airy texture.
- Customize the Vinaigrette: Feel free to adjust the vinaigrette to your taste! Add a pinch of honey for sweetness or some crushed red pepper for a kick.
- Garnish for Presentation: Don’t forget to garnish with extra chopped pistachios or fresh herbs like parsley for a pop of color and added flavor.
- Serve Immediately: This dish is best enjoyed fresh. Serve it right after plating to keep the couscous fluffy and the pork juicy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 90mg
