Moroccan spiced pork tenderloin with Israeli couscous and grapes
The Culinary Institute of America · 7 min video
Read about couscous in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- dry chili powder
- cloves
- white pepper
- coriander
- turmeric
- cinnamon stick
- cumin seeds
- black pepper
- cardamom
- red pepper
Toast the whole spices in a warm dry saute pan over medium heat until colored, smoky and aromatic.
Add the turmeric and dry chili powder, take off the heat, and grind in a spice grinder to a fine dust.
- olive oil
- garlic
- diced onion
Saute the garlic and diced onion in a touch of olive oil a few minutes until soft, slightly translucent and just starting to caramelize.
- curry powder
- Israeli couscous
- chicken stock
Add the curry powder and cook about a minute to bloom it.
Add the couscous and chicken stock, bring to a simmer, cover, and cook over medium-low 15 to 20 minutes until the liquid is absorbed.
- toasted pine nuts
- dried currants
- fresh red grapes
- kosher salt
Off the heat, add the toasted pine nuts, dried currants and fresh red grapes; season to taste with kosher salt and keep warm.
- 1 tbsp ground spices
Put the pork in a Ziploc bag with about a tablespoon of the ground spices, push out the air, rub the spices in, and leave about half an hour.
Heat a pan over medium-high, add a drizzle of olive oil, and when it shimmers but before it smokes, sear the pork a little on each side.
- olive oil
Put the whole pan in a 425 degree oven and roast about 15 minutes, until the pork reaches 145 degrees.
Rest the pork about 5 minutes in a warm spot so the juices return to the center, then slice.
- pomegranate molasses
- 2 whole black grapes
Serve the sliced pork with the couscous, a little drizzle of pomegranate molasses and a couple of black grapes.