Pork medallions with couscous salad

Name: Pork medallions with couscous salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 TABLESPOONS Lemon juice; 1/2 TEASPOON medium hot mustard; 3 TABLESPOONS Olive oil; 1 Cucumber; 300 g cherry tomatoes; 50 g Spring onion; 200 g Pork tenderloin; 1 Garlic clove; 1 TEASPOON Sweet peppers; 150 ml Vegetable broth (instant); 100 g Couscous (durum wheat semolina); 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 TABLESPOONS Lemon juice
1/2 TEASPOON medium hot mustard
3 TABLESPOONS Olive oil
1 Cucumber
300 g cherry tomatoes
50 g Spring onion
200 g Pork tenderloin
1 Garlic clove
1 TEASPOON Sweet peppers
150 ml Vegetable broth (instant)
100 g Couscous (durum wheat semolina)
1/2 bunch Parsley

Directions

1
Mix lemon juice and mustard. Gradually add 2 tablespoons of oil. Wash the cucumber, grate dry and peel in strips. Cut cucumber into fine cubes. Wash, dry grate and halve the tomatoes.
2
Clean the spring onion and cut into fine rings. Wash the meat, dab dry and cut into 4 medallions. Pluck 1-2 leaves of parsley and cover medallions with them. Heat 1 tablespoon of clarified butter in a frying pan and fry the medallions all around.
3
Fry over medium heat for 8-10 minutes. In the meantime, peel the garlic and press it through a garlic press. Heat 1 tablespoon of oil in a wide saucepan. Sauté the spring onion, garlic and bell pepper in it.
4
Deglaze with broth. Sprinkle in couscous and leave to soak for 2 minutes. Simmer over low heat for 3 minutes. Meanwhile wash parsley and shake dry. Pluck the leaves from the stalks and chop finely.
5
Add vinaigrette to the couscous and mix. Season to taste with salt and pepper. Carefully fold in tomatoes, cucumber and parsley. Arrange couscous and pork medallions on plates.