Pork Tenderloin With Grits Couscous

By á-170456

Ingredients

• PORK:
• 2 teaspoons juniper berries
• 2 teaspoons whole coriander
• 1/4 teaspoon crushed red pepper
• 2 pork tenderloins
• 1 tablespoon peanut oil
• Salt to taste
• GRITS:
• 1 onion diced
• 1 tablespoon butter
• 1 teaspoon chopped garlic
• Salt to taste
• Freshly-ground white pepper to taste
• 1 cup white stoned grits
• 2 cups water
• 1 bouquet garni
• GARNISH FOR GRITS:
• 1/4 cup cooked garbanzo beans
• 1 celery stalk sliced, steamed
• 1/2 leek sliced, steamed
• 1 red pepper, roasted, julienned
• 2 tablespoons chopped chives
• 1/3 cup diced steamed carrots
• 1/3 cup diced steamed turnips
• Salt to taste
• BROTH:
• 1 celery stalk sliced
• 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

Details

Servings 4

Preparation

Step 1

Pork: Grind juniper berries, coriander and red pepper in a blender. Then rub the pork tenderloin with the spices. Smoke the pork for 6 minutes at low heat. Put aside.

Grits: Saute the onion in the butter and garlic. Add salt and pepper. Add the stoned grits, water and bouquet garni. Bring it to a boil, then finish cooking in the oven for 30 minutes at 380 degrees.

Garnish for the grits: Cook the grits. Once cooked, add all the vegetables and mix well. Check the seasonings. Put aside.

Broth: Boil all the vegetables in the chicken stock for 30 minutes. Put everything in the blender to make a puree. Check the seasoning. Strain and put aside.

Saute the pork in the peanut oil and salt until cooked medium. Let it rest for 5 to 10 minutes. Brush the pork with some whole grain mustard and sprinkle some julienne of sage.

Put the grits in the middle of the plate and the sliced pork on top. Pour the broth around.

This recipe yields 4 servings.