Roasted Pork Tenderloin
Courtesy of chef Jason Todd Rice
1 Pork Tenderloin, medium
1 Ritrovo Selections, 100% Farro Couscous
3 cups Water or vegetable/chicken stock
½ cup Carrots, finely diced
½ cup Fennel bulb, finely diced
¼ cup Red Bell Pepper, finely diced
¼ cup Yellow Bell Pepper, finely diced
¼ cup Pistachios, toasted
1 Tbsp Casina Rossa Fennel & Salt
½ Tbsp Black Pepper, freshly ground
¼ cup Colli Estruchi DOP “EVO”
¼ cup Ritrovo Selections Organic Apple Balsamic Vinegar
3 Tbsp Italian Parsley, finely chopped
Preheat oven to 450°F
To marinate the pork, clean and discard the excess fat and sliver skin off of the pork and toss the tenderloin in a small bowl with a drizzle of EVOO, fennel & salt and black pepper to marinate. Cover the small bowl with plastic wrap and allow to marinate for at least 30 minutes.
Begin the couscous by sautéing the finely diced carrots & fennel with the EVOO until just tender and then add the water or stock to the pan. Mix well and allow to just come to a boil. Turn off the heat and add in fine diced bell peppers, salt and pepper.
Pour couscous into a shallow baking pan and pour hot broth over the couscous evenly. Gently stir together for just a moment and then cover with plastic wrap.
Pan-sear the marinated Pork in an oven safe pan until well browned on all sides then roast in the oven until just cooked through. Approximately 30 minutes. Remove from oven and let rest 10 minutes before slicing.
After approximately 20 minutes, the couscous will need to be fluffed with a fork to separate the grains and loosen the mixture evenly. Drizzle with more EVOO and gently stir in chopped parsley.
Garnish with toasted & chopped Pistachios. Slice the pork into ½ inch medallions and arrange in front of the couscous pilaf. Drizzle the pork liberally with the Apple Balsamic Vinegar, EVOO and finish with more parsley and pistachios.