Almond Crusted Pork with Couscous and Peas

Another Hello Fresh recipe, this one turned out great and I would make it again without modification.

Ingredients

• 2 pork tenderloins, ~350g each
• ~50g sliced almonds, crushed or coarsely chopped
• 16mL fresh thyme leaves
• 64mL panko
• 32mL dijon mustard
• 1L chicken broth
• 1 shallot, peeled and coarsely chopped
• 1 garlic clove, minced
• 384mL dry israeli couscous
• 250g green peas
• 32mL unsalted butter
• salt and pepper
• canola oil
• fresh parmesan

Procedure

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Combine the almonds, thyme, panko, ~1mL salt and an equal amount of freshly ground black pepper on a plate.
3. Arrange the tenderloins on the parchment paper. If they are particularly large, butterfly them. Brush the top and sides with mustard.
4. Press them, mustard side down, into the almond mix to get a nice thick crust, then return to the baking sheet, crust side up.
5. Drizzle each one with ~5mL oil and then bake, on the middle rack, until cooked through to 165°F, ~20-25 minutes.
6. Meanwhile, bring the broth to a gentle boil over medium heat (if making it with chicken cubes or chicken glop, do so now).
7. Sautee the shallot in a large, deep pan over medium-high heat, until just starting to soften, 1-2 minutes.
8. Add the garlic and couscous and cook, stirring, until the garlic is fragrant and the couscous toasted, another 1-2 minutes.
9. Add 250mL of the broth and cook, stirring frequently, until the broth has been absorbed by the couscous.
10. Repeat, 250mL at a time, until all the broth has been absorbed and the couscous is tender.
11. Remove from the heat and stir in the butter, peas, a generous amount of grated parmesan, and salt and pepper to taste.
12. Slice pork thinly and serve over couscous with additional parmesan.