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Pork Tenderloin With Grits Couscous

Pork:

2

teaspoons

juniper berries

2

teaspoons

whole coriander

1/4

teaspoon

crushed red pepper

2

pork tenderloins

1

tablespoon

peanut oil

Grits:

Salt

1

diced onion

1

tablespoon

butter

1

teaspoon

chopped garlic

Salt, and white pepper

1

cup

white stoned grits

2

cups

water

1

bouquet garni

Garnish, for the grits:

1/4

cup

cooked garbanzo beans

1

branch celery, sliced and steamed

1/2

leek, sliced and steamed

1

roasted red pepper, julienned

2

tablespoons

chives, chopped

1/3

cup

carrots, steamed and diced

1/3

cup

turnips, steamed and diced

Salt,, to taste

Broth:

1

branch celery

1

carrot, sliced

1

red pepper, sliced

1/2

onion, sliced

2

teaspoons

harissa

Salt,, to taste

2 1/2

cups

chicken stock

Garnish:

Whole, grain mustard

Sage,, julienned

1

Grind juniper berries, coriander and red pepper in a blender. Then rub the pork

2

tenderloin with the spices. Smoke the pork for 6 minutes at low heat. Put aside.

3

Saute the onion in the butter and garlic. Add salt and pepper. Add the stone

4

grits, water and bouquet garni. Bring it to a boil, then finish cooking in the

5

oven for 30 minutes in a preheated 380 degree F oven.

6

Cook the grits. Once cooked, add all the vegetables and mix well. Check the

7

seasonings. Put aside.

8

Boil all the vegetables in the chicken stock for 30 minutes. Put everything in

9

the blender to make a puree. Check the seasoning. Strain and put aside.

10

Saute the pork in the peanut oil and salt until cooked medium. Let it rest for 5

11

to 10 minutes. Brush the pork with some whole grain mustard and sprinkle some

12

julienne of sage. Put the grits in the middle of the plate and the sliced pork

13

on top. Pour the broth around.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (23.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 13 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

638.09

Calories From Fat (61%)

392.32

% Daily Value

Total Fat 44.19g

68%

Saturated Fat 12.9g

64%

Cholesterol 179.25mg

60%

Sodium 1928.51mg

80%

Potassium 657mg

19%

Total Carbohydrates 19.37g

6%

Fiber 4.35g

17%

Sugar 6.18g

 

Protein 42.6g

85%