Monday, August 29, 2011
Pork Tenderloin with Cinnamon Couscous
For the pork medallions:
Slice 4 medallions from a pork tenderloin. Sprinkle
with salt and pepper on both sides and grill for
3 minutes on each side.
For the balsamic reduction:
Pour 1/3 cup balsamic vinegar in a small saucepan.
Cook 5 minutes or until reduced to 2 tablespoons.
For the cinnamon couscous:
In a small saucepan combine 1/2 cup uncooked Israeli couscous,
1/2 cup chopped carrot, 1 1/4 cup water, and 1 cinnamon stick.
Bring to a boil and cook 10 minutes. Drain and discard the cinnamon (or save it
for the garnish of the plate).
Combine with fresh herbs, olive oil, lemon juice, 1/4 teaspoon ground cumin,
salt, and pepper.
Serve the couscous on each plate. Top with the pork medallions and drizzle with
the balsamic reduction.
Yield: 2 servings