Medallions Of Pork Loin With CouscousO Meu Tempero
1 pork tenderloin
1/2 green pepper
1/2 red pepper
100 grams spinach leaves
1 handful fresh herbs (mint, coriander and parsley)
150 grams couscous
200 milliliters hot water
salt (to taste)
pepper (5 pepper grinder to taste)
paprika (to taste)
olive oil (to taste)
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1Cut the tenderloin into slices (about 1 cm).
2Place on parchment paper.
3Season with salt, pepper and paprika.
4Fold the sheet of parchment paper over the medallions and kick with the rolling pin (certainly you have already seen Jamie Oliver doing this).
5Heat a frying pan.
6Add olive oil and fry on both sides.
7Halfway add the peppers cut into cubes.
8Cover with greaseproof paper to create sauce.
9Aside place the couscous in a bowl and pour boiling water, along with a pinch of salt and a dash of olive oil.
10When the water is completely absorbed separate the grains with a fork.
11Finally, put in the food processor, the raw spinaches and the herbs and grind.
12Plate in a large dish mixing the couscous with spinach, the slices on top, the sweet peppers, orange wedges without the skin, and the sauce that was formed in the pan.