A fusion of savory pork, sweet red onion preserved lemon sauce and harissa spice come together to create a bold, full-flavored pork dish.
.Ingredients:
seared pork tenderloin medallions with sweet red onion preserved lemon sauce with harissa spice
8 (4 oz) Chairman’s Reserve® Pork tenderloin medallions
1 tablespoon olive oil, divided
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
½ teaspoon paprika
1 ½ teaspoons olive oil
4 oz red onion, sliced into thin rings
2 oz baby red onions, halved
1 tablespoon red bell pepper, small dice
½ teaspoon kosher salt
2 teaspoons red wine vinegar
2 teaspoons harissa
1 ½ teaspoon brown sugar
2 teaspoons preserved lemons, fine diced
Mediterranean vegetables With Israeli couscous
10 oz Israeli couscous
2 teaspoons olive oil
2 cups chicken stock
½ teaspoon kosher salt
4 oz red bell pepper
3 oz asparagus
4 oz yellow squash
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
3 oz cherry tomatoes, quartered
1 teaspoon parsley, chopped
1 teaspoon thyme leaves
2 sprigs dill, chopped
2 teaspoons lemon juice
1 teaspoon lemon zest
Directions:
seared pork tenderloin medallions with sweet red onion preserved lemon sauce with harissa spice
- Preheat oven to 350°F.
- Pat the medallions dry and coat them with half the olive oil. Season with salt, pepper and paprika.
- Heat the remaining olive oil in a large heavy bottomed sauté pan over high heat. When the pan is hot, sear the medallions on all sides until they are nice and golden. This should take 10 to 12 minutes.
- Transfer the medallions to an oven tray with a grate on it and roast for 10 to 12 minutes, or until the internal temperature of 130°F has been achieved. Let the medallions rest for at least 10 minutes before serving.
- While the medallions are roasting heat 1 ½ teaspoons olive oil in a saute pan until very hot. Add the onions and stir constantly until they become softened but still have a slight bit of crunch.
- Add the rest of the ingredients and reduce heat to low. Cook the mixture until it thickens to a syrup coating. Serve the medallions with the compote.
Mediterranean vegetables With Israeli couscous
- In a medium sized pot toast the couscous with olive oil until lightly golden and add the chicken stock and salt, then stir. Bring to a boil and reduce to a simmer and cover. Simmer for 10 to 12 minutes. Pearl couscous cooking times vary widely, so follow the cooking suggestions on the packaging.
- When tender, fluff the couscous with a fork and keep warm.
- Meanwhile, heat the grill to very hot. Leave the bell pepper and the asparagus whole and cut the squash into rings. Toss them with olive oil, salt and pepper. Grill them on the grill 3 to 5 minutes per side or desired doneness.
- When cool enough to handle, cut the bell pepper and asparagus into bite sized pieces. Add the couscous and all the grilled vegetables to a medium mixing bowl. Add the cherry tomatoes, herbs, lemon juice/zest and toss well.
- Serve the couscous at once with the pork medallions.
