Hot Chile Grilled Pork Tenderloin with Avocado and Tomatillo Salsa over Couscous
This is a quick and easy dish to prepare and can be ready in about 30 minutes. You can substitute the pork for chicken, fish or shrimp. You can also substitute the couscous for polenta, rice or beans.
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Ingredients
- Avocado & Tomatillo Salsa:
- 1/2 cup finely diced tomatillo (about two tomatillos)
- 1/2 cup finely diced avocado (about one avocado)
- 1 tablespoon minced red onion
- 1 tablespoon lime juice (or more according to taste)
- 1 tablespoon finely chopped cilantro leaves
- 1/2 tablespoon finely chopped and seeded jalapeno chili pepper
- 1/8 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- salt and pepper to taste
- Pork Tenderloin:
- 6 ounces pork tenderloin, cut into 1/2 inch thick slices
- 3 tablespoons olive oil
- 1/2 cup couscous
- 1 cup good chicken stock
- 1/2 teaspoon salt and freshly ground pepper
- Cayenne or Chili pepper to taste
Details
Servings 2
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a mixing bowl, combine all salsa ingredients and mix well. Season with salt and pepper to taste.
Step 2
In a medium sauce pot, bring chicken stock to a boil over high heat.
Step 3
Add couscous and stir for 1 minute with a wooden spoon.
Step 4
Cover with tight fitting lid, reduce the heat to low and simmer for 10-12 minutes or until the couscous is cooked through.
Step 5
Remove from heat and let sit for 5 minutes, then fluff with a fork.
Step 6
Meanwhile, preheat a sauté pan over high heat.
Step 7
Brush pork slices on both sides with salt, pepper, and cayenne or chili pepper.
Step 8
Add olive oil to hot pan and sear the pork slices for 1-2 minutes per side or until golden brown.
Step 9
Serve pork over couscous with salsa spooned on top.
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