Zesty Pork Loin Filet with Couscous
Apples and spices work together to give this dish plenty of unique flavor.
- 1 Tender Choice® peppercorn medley loin filet
- 1 can (32 oz) chicken broth
- 2 tsp fresh lemon juice
- 2 cups instant couscous (Israeli-type)
- 2 tsp lemon zest
- 1 head broccoli florets
- 1 each of salt and pepper
- 1 T salted butter
- 1 McIntosh apple, washed and halved
- 2 leaves freshly chopped parsley
Pre-heat oven to 350° F. Place the loin filet on a baking sheet and place into preheated oven. Cook to an internal temperature 145° F using a meat thermometer, and allow to rest for 3 minutes.
For couscous: Bring chicken broth and lemon juice to a boil in a medium saucepot. Remove from heat and add couscous. Cover and allow to sit for 10 minutes or until broth is absorbed. Fold in lemon zest and fluff with fork. Set aside for later.
For broccoli: Steam broccoli until slightly tender but still bright green. Season with salt and pepper; set aside.
For apple: Heat sauté pan to medium heat, then add butter. Place halved apple into pan and sauté for approximately 4 minutes on each side, until slightly brown and caramelized.
To serve, slice pork into ¼ inch slices and add both side dishes and garnish with parsley.