2 Tbsp. Extra virgin olive oil
2 Tbsp. garlic, finely chopped
1 small onion, small dice
1 cup red bell pepper, small dice
½ tsp. curry powder
2 cups Israeli couscous
2 cups hot chicken stock
½ cup toasted pine nuts
1 cup red grapes, halved
Pork tenderloin, trimmed 2 lb.
Moroccan Spice 1 Tbsp.
¼ cup olive oil
1 tsp. kosher salt
2 tbsp. Pomegranate molasses, for garnish
Black grapes, halved ½ cup
1. For the pork tenderloin: Trim the silver skin off each tenderloin and place into a large
Ziploc bag. Add the spice mixture, olive oil, and salt. Seal the bag and rub the
mixture into the pork; marinate for 2 hours in the refrigerator.
2. For the couscous: In a small saucepot, sauté the garlic, onion, and diced red bell
pepper in the olive oil until the vegetables just start to color. Add the curry powder
and cook for another minute to bloom the spice. Add the couscous and stock and
bring to a simmer; cover and reduce the heat to low. Cook for 10 to 15 minutes, until
the grain is soft, and remove from the heat. Add the pine nuts, currants, and fresh
grapes and toss to combine. Keep warm until the pork is cooked.
3. Over medium-high heat to cook the pork. Drizzle with olive oil and place the
marinated pork into the hot pan and sear for 4 minutes, then turn to the other side
and cook for 4 minutes. Place the pan into the preheated oven and roast for 10 to 15
minutes, until the internal temperature is 135°F. Remove and let the pork rest for 5
minutes. Slice at a diagonal and keep warm.
4. To serve: Warm 8 plates in the oven for 1 minute. Remove from oven and drizzle a
little pomegranate molasses on each plate; top with a small mound of the Israeli
couscous and place 3 slices of pork on the side. Garnish with fresh grape halves and serve warm.
5 tablespoons whole cardamom seeds
1 cinnamon stick
1 tablespoon dried red pepper chile flakes
7 whole cloves
3 tablespoons coriander seeds
¼ cumin seeds
1 tablespoon ground turmeric
2 tablespoons whole black peppercorns
1 tablespoon white peppercorns or
3 tablespoons peppercorn mélange
Heat a sauté pan and toast all of the spices for 2 minutes, remove from heat, cool briefly, grind spices and store in an airtight container.
Serve with a cool Israeli cucumber and tomato salad:
- 3 ripe tomatoes, seeded and diced
- 6 small cucumbers, diced
- 1 sweet red pepper, seeded and diced
- 1/2 red onion, chopped
- 2 teaspoons sea salt
- 2 tablespoon rice vinegar or lemon juice
- 4 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh mint, parsley and/or cilantro, I added a bit of all
- ½ – 1 teaspoon grated lemon zest
Combine all ingredients and mix well. Sprinkle with sumac and mix. Can be eaten right away but improves when it sits in the refrigerator for about one hour.