Best Harissa Pork With Glazed Carrots And Couscous Recipes

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30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS



30-Minute Roasted Pork with Grapes and Couscous image

This simple weeknight dinner is a wonderful way to enjoy grapes in a different way. We love how juicy, sweet and tart they are when roasted.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 cups mixed black and green seedless grapes
10 to 12 fresh sage leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed and patted dry (about 1 1/4 pounds)
1/2 cup couscous
2 tablespoons walnuts, chopped

Steps:

  • Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
  • Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
  • While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
  • Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.

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.

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