Moroccan couscous with pork tenderloin

Components

• 650 grams of pork tenderloin filet
• 1 1/2 cups of Moroccan couscous (tea-sized)
• 1 cup (tea) of frozen peas
• A quarter cup (tea) of mango jelly and fresh passion fruit.
• One-third cup of roasted peanuts, peeled and unsalted
• Half an onion
• oil as desired
• A small amount of sugar, about a pinch
• Half a teaspoon of ground ginger
• Add salt and ground pepper gradually to achieve the desired flavor.
• One pack of washed coriander for serving
• One package of pre-washed sausage for serving

Setup phase

1. Set the oven to 180 °C (medium heat). Use a knife to trim off and discard the fascia and any extra fat from the pork tenderloin.

1. On a cutting board, season the mignon fillet with ginger powder, salt, and ground pepper. Add 1 tablespoon of olive oil and use your hands to rub it, ensuring the entire surface of the meat is evenly seasoned.
2. Heat a large skillet over medium heat. Once hot, add water and a tablespoon of olive oil, then place the mignon fillet in the pan. Allow it to sear without stirring for approximately 4 minutes, then use tongs to turn the meat, ensuring all sides are evenly browned. Turn off the heat and move the mignon fillet to a roasting pan greased with olive oil.
3. Brush the piece with an additional drizzle of olive oil and place it in the oven to finish cooking for approximately 40 minutes. The pork tenderloin should be served medium; use a small knife to test it—if the juice runs bloody, bake it for a few more minutes.
4. Meanwhile, peel and finely chop the onion. Return the frying pan to medium heat (no need to wash it, as the meat will add flavor to the dish), add a little olive oil and the onion. Season with a pinch of salt and sugar, then sauté for about 10 minutes until golden brown. Add 1/3 cup of water and scrape the bottom of the pan with a spatula to dissolve any browned bits. Stir in the jam and season with salt and ground pepper to taste. If you prefer a thinner sauce, gradually add more water. Transfer to a bowl and set aside.
5. In a big bowl, combine the Moroccan couscous and peas, then season with 1 teaspoon of salt and 2 tablespoons of olive oil. Pour 1 1⁄2 cups of boiling water over the mixture and stir thoroughly; cover and let it sit for 5 minutes to absorb the moisture. Fluff the couscous with a fork and set aside.
6. After baking, take the porcine mignon fillet out of the oven and place it on a cutting board. Slice into cubes approximately 1.5 cm in size and combine with Moroccan couscous. Drizzle with passion fruit sauce, add peanuts, and stir thoroughly. Serve alongside parsley and coriander leaves. Alternatively, you can refrigerate it and serve it chilled.

To prepare the marmites, put the Moroccan couscous in glass containers and top with parsley and coriander leaves. Seal and refrigerate until ready to serve.

Jelly made at home

Learn how to make mango and passion fruit jelly at home.