Skinny Cajun Pork With Fresh Pepper Couscous Recipes

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SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS



Skillet Pork Tenderloin with Spiced Carrots and Couscous image

Spiced pork tenderloin, lemon-ginger carrots and apricot studded-couscous all play nicely together in this speedy one-pan weeknight dinner (your dishwasher will thank you). Consider the pumpkin pie spice your secret weapon -- its blend of unique spices gives you major bang in just one ingredient.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon ground ginger
3 medium carrots, cut 1/4 inch thick on the bias
1/2 lemon, thinly sliced and then quartered
1 cup couscous
1/2 cup dried apricots, chopped
2 cups lightly packed baby spinach

Steps:

  • Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
  • While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
  • Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

PORK TENDERLOIN WITH SUMMER-SQUASH COUSCOUS



Pork Tenderloin with Summer-Squash Couscous image

Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 10

1 pork tenderloin (1 pound), trimmed of silver skin
Coarse salt and freshly ground pepper
1 tablespoon Dijon mustard
1 1/2 teaspoons fennel seeds, toasted and ground
6 tablespoons extra-virgin olive oil, plus more for brushing
1 cup pearled couscous (5 1/2 ounces)
1 bunch scallions (about 8)
4 medium summer squashes, cut lengthwise into 1/4-inch planks
2 tablespoons white balsamic vinegar
1/2 cup packed fresh mint leaves, chopped

Steps:

  • Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.
  • Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

SKINNY CAJUN PORK WITH FRESH PEPPER COUSCOUS



Skinny Cajun Pork with Fresh Pepper Couscous image

50% less sat fat • 43% less sodium than the original recipe. With the help of quick-cooking staples like boneless pork chops and couscous, this delicious meal is ready in snap!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

4 boneless lean pork top loin chops, cut 3/4 inch thick and trimmed of fat (about 1 pound total)
1/2 teaspoon salt-free Cajun seasoning
1 medium red or orange sweet pepper, seeded and quartered
1 medium fresh poblano chile pepper, seeded and quartered
1 medium fresh jalapeño chile pepper, seeded and halved
Nonstick cooking spray
1 cup reduced-sodium chicken broth
2/3 cup whole wheat couscous
1/2 cup sliced almonds, toasted

Steps:

  • Sprinkle all sides of pork chops with Cajun seasoning. Coat peppers with nonstick cooking spray; set aside.
  • For a charcoal grill, place pork chops, sweet pepper quarters, and poblano pepper quarters on the rack directly over medium coals. Grill, uncovered, for 7 to 9 minutes or until chops are slightly pink in centers (160°F) and peppers are crisp-tender, turning once halfway through grilling. Add jalapeño pepper halves to the grill for the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, sweet pepper quarters, and poblano pepper quarters on grill rack over heat. Cover and grill as above, adding jalapeño pepper halves to grill as above.)
  • Meanwhile, in a medium saucepan, bring chicken broth to boiling; add couscous. Remove from heat. Cover and let stand for 5 minutes. Slice sweet pepper and poblano pepper quarters into bite-size strips. Finely chop jalapeño pepper halves. Stir peppers and almonds into couscous. Serve couscous mixture with pork chops.

Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 3 g, ServingSize 3 ounces cooked meat plus 1 cup couscous mixture, Sodium 180 mg, Sugar 2 g, TransFat 0 g

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