Time: 50 minutes
Ingredients not provided: Salt, pepper, vegetable or olive oil
Equipment required: Oven-safe pan, sheet pan, medium-sized pot, strainer, measuring cup, microplane/zester, aluminum foil
Ingredients:
Directions:
Step 1: Preheat the oven
Preheat the oven to 400 degrees Fahrenheit.
Step 2: Cooking the Israeli couscous
Fill a medium sized pot half-way with water and salt to taste (see notes below). Bring the water to a boil over high heat.
Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.
Step 3: Cooking the carrots
While the water boils, toss the carrots with oil, salt, and pepper. Place onto a sheet tray, cover with aluminum foil, and bake at 400 degrees Fahrenheit for 30 minutes. It is up to you if you want to peel and trim the carrots. We like to cook carrots with the skin on, but if you do, please was the carrots well before cooking them. Lastly, if the carrots are large, you should cut them in half, length-wise, before cooking. Continue to next step.
Step 4: Cooking the Israeli couscous, continued...
When the water comes to a boil, pour in the Israeli couscous, and stir. Turn the heat down to low and simmer for 9 minutes, stirring occasionally. After 9 minutes, pour the couscous into a strainer and rinse with cold water. Pour the couscous into a large bowl and toss with 2 tablespoons of Olive Oil. Set aside until ready to complete the salad.
Step 5: Cooking the carrots, continued...
After the carrots have cooked for 30 minutes, remove them from the oven and uncover. Keep the oven on.
Step 6: Cooking the pork tenderloin
Place a large, oven-safe pan over medium-high to high heat with one tablespoon of olive oil.
Step 7: Cooking the pork tenderloin, continued...
Season the pork loin with salt and pepper on all sides.
Step 8: Cooking the pork tenderloin, continued...
Once the pan is hot, place the pork loin in the pan, turn the heat down to medium-high and cook for 2 minutes. Flip the pork loin and place the sauté pan in the preheated oven along with the tray of uncovered carrots. Cook both the pork and carrots for an additional 12-14 minutes, depending on how you like your pork cooked. Continue to next step.
Step 9: Assemble the Israeli couscous salad
While the pork cooks, assemble the couscous salad.
-With a microplane/zester, zest one lemon onto the couscous. If you do not have a micro plane, you can use the smallest grater setting of a cheese grater or omit altogether (additional lemon flavor will be provided by the juice).
-Juice the zested lemon over the couscous, being careful not to let any seeds fall into the couscous.
-Chop the parsley and dates and add to the couscous.
-Add pomegranate seeds, sliced almonds, roasted red pepper, and 2 tablespoons of the harissa sauce.
-Mix together and season to taste with salt and pepper.
Step 10:
Slice the pork loin after allowing to rest for a few minutes. Drizzle the remaining harissa over the pork. Serve with the couscous salad and carrots, and enjoy!