Pork Tenderloin and Couscous Salad with Raisins and Walnuts
Portion Size: 1 cup (approx. 2 oz. chicken and ½ c. pasta)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 pound cooked pork tenderloin, cut into thin slices across the grain. | |
| 2 cups uncooked couscous | |
| 1 cup lowfat buttermilk | |
| 2 teaspoons cumin | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ½ cup chopped unsalted walnuts | Or almonds |
| 2 tablespoons dried mint or cilantro | Or ¼ cup of fresh. Wash and minced |
| ½ cup raisons | |
| 4 green onions | Wash, trim and slice (including greens) |
| 2 teaspoon olive oil | |
| 1 clove garlic, minced | Wash, peel and mince |
For gluten free (GF): Use GF pasta in place of couscous. Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring broiler to high. Brush pork with oil. Arrange chicken or pork on single layer in a large oven proof pan. Season with salt and pepper Broil on top rack for 5 minutes and turn. Broil an additional 3 minutes or until done. | Cook until internal temperature reaches 145°F for 15 seconds for pork. |
| 2 | Bring 3 cups of water to boil in a large pot. Stir in couscous and remove from heat. Let stand covered for 5 minutes. Fluff couscous with a fork. | |
| 3 | In a small bowl, combine cumin and buttermilk. Add couscous, garlic, chopped walnuts, mint, or cilantro, and raison. Toss to coast | |
| 4 | Serve couscous topped with pork. Top with green onions | |
| 5 | Serve immediately or chilled. |
Posted in Pork Lunch Recipes
