Pasture-Raised Pork with Couscous and Vegetables
Heritage pig breeds spend their days pasturing in a woodland environment. They have more marbling and flavor than their modern counterparts, which are bred for leanness. Here, roasted pork tenderloin is served with a warm salad of farm-grown vegetables, Israeli couscous, and homemade harissa paste.
- Total Time:
- Servings: 6
Photography: Mikkel Vang
Source: Martha Stewart Living, June 2015
- 1 3/4 cups low-sodium chicken broth
- 2 cups Israeli couscous
- Extra-virgin olive oil, for drizzling
- 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
- 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 2 pork tenderloins (2 1/4 pounds total)
- Coarse salt and freshly ground pepper
- 1 tablespoon safflower oil
- 1 tablespoon extra-virgin olive oil
- 1 onion, thinly sliced
- 1 clove garlic, minced
- Coarse salt
- 1 pint cherry tomatoes, halved
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 cup Harissa Paste, plus more for serving
Couscous: Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more. Remove from heat, drizzle with olive oil, and toss to coat. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.
Roasted vegetables: Preheat oven to 400 degrees. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes. Let cool completely on sheet.
Pork: Raise oven heat to 425 degrees. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in safflower oil to coat. Add pork and brown on all sides, turning as needed, about 12 minutes total. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.
Salad: Meanwhile, heat olive oil in a large saute pan over medium. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
Add couscous, roasted vegetables, and harissa to salad; toss to combine. Season with salt. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.