Pasture Raised Pork With Couscous And Vegetables Recipes

Steps:

• 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.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
• For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
• Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
• Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.

Steps:

• Roast pepper over the flame of a gas burner, turning with tongs, until blackened and blistered. (Or roast under broiler, turning as needed.) Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes. Rub off skin with paper towels, then remove and discard ribs and seeds. Puree pepper with garlic, chili paste, spices, oil, and lemon juice in a blender until smooth. Season with salt and pepper.

Steps:

• Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
• Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
• Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.

Steps:

• Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
• While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
• Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Steps:

• In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
• Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
• Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.