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Glazed Pork Medallions with Couscous and Broccoli
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- #50664
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
Glaze
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 cloves garlic, minced
1 tablespoon Dijon mustard
salt and pepper
Pork
2 pounds pork tenderloin, sliced into 1/2-inch medallions
canola oil (for searing)
1 1/2 pound broccoli
Couscous
1 tablespoon canola oil
1 1/2 cup chicken broth
2 scallions, thinly sliced
1 cup couscous
salt and pepper
2 tablespoons chopped parsley (optional)
directions
Preheat oven to 350 degrees F.
Glaze: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, fresh chopped rosemary, garlic cloves, mustard, salt and pepper.
Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in one layer, season them with salt and pepper and sear them on one side 1 minute. Turn and sear the second side 1 minute, until lightly browned. Transfer the pork slices to a shallow baking dish, arranging them in one layer. Pour the glaze over the top. Turn the slices to coat.
Roast the pork slices 8 to 10 minutes, until done to medium-rare.
Meanwhile, steam the broccoli. If necessary, trim the broccoli crowns into uniformly sized pieces. Place the broccoli in a vegetable steaming basket.
Into a large saucepan, pour about 3/4 inch water. Place the steaming basket in the saucepan, bring the water to a simmer over medium-high heat, and cover the pan. Steam 5 minutes, until the broccoli is crisp-tender.
While broccoli is steaming, make the couscous. In a medium saucepan, combine 1 tablespoon oil and 1 1/2 cups chicken broth and bring to a simmer. Add 2 sliced scallions and 1 cup couscous and cover pan. Remove pan from heat and let stand 5 minutes.
Uncover pan, fluff couscous with a fork and stir in salt and pepper and the 2 tablespoons chopped parsley, if desired. Place the pork medallions on a platter and spoon additional glaze over them. Garnish the platter with the rosemary sprigs, if desired. Serve with couscous and broccoli.
added by
ohdeer
nutrition data
598 calories, 18 grams fat, 56 grams carbohydrates, 53 grams protein per serving.
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reviews & comments
July 12, 2013
This is only the second recipe I've tried from this site and so far were 2 for 2. I hope all the recipes are this good because we've been eating well this week thanks to this site. I made this recipe exactly as directed and we loved it. My husband dosn't always like vinegar things but the glaze had a hint of vinegar along with the sugar so he thought it was pretty good. I'd never made couscous before so that was a first but it was so easy!
August 27, 2010
Outstanding recipe. I cooked mine for 15 minutes, as it seemed to rare at 10 minutes. I did not make the broccoli, only because I didn't have any on hand at the time. Made my normal couscous preparation - after "cooking" the couscous, I mixed in olive oil, 2 cloves of minced garlic, and some parsley flakes. This is a definite keeper on my short list. Pork came out very tender and flavorful.