Braised Pork Tenderloin and Couscous Bowl
- Chinese five spice4 g15 kcal
- Couscous189 g711 kcal
- Curry powder6 g20 kcal
- Dandelion greens1 bunch45 kcal
- Duck fat44 g388 kcal
- Green peas57 g46 kcal
- Lemongrass1 piece15 kcal
- Mustard180 ml108 kcal
- Pork tenderloin347 g378 kcal
- Sea salt2 g0 kcal
- Watercress1 bunch9 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Nordic-inspired comfort food: tender pork tenderloin paired with watercress, green peas and dandelion greens and couscous, finished with lemongrass and a hit of curry powder and chinese five spice. 1. Pat the pork tenderloin dry and season with sea salt, curry powder and chinese five spice. 2. Heat duck fat in a heavy pan and sear the pork tenderloin until it develops a deep golden crust, about 13 minutes. 3. Add watercress, green peas and dandelion greens to the pan and cook until just tender, stirring in lemongrass for fragrance. 4. Cook the couscous separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.