• 1 pork tenderloin
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 Orange
  • 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)


  1. Cut the tenderloin into slices (about 1 cm).
  2. Place on parchment paper.
  3. Season with salt, pepper and paprika.
  4. Fold the sheet of parchment paper over the medallions and kick with the rolling pin (certainly you have already seen Jamie Oliver doing this).
  5. Heat a frying pan.
  6. Add olive oil and fry on both sides.
  7. Halfway add the peppers cut into cubes.
  8. Cover with greaseproof paper to create sauce.
  9. Aside place the couscous in a bowl and pour boiling water, along with a pinch of salt and a dash of olive oil.
  10. When the water is completely absorbed separate the grains with a fork.
  11. Finally, put in the food processor, the raw spinaches and the herbs and grind.
  12. Plate 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.
Discover more recipes from O Meu Tempero


Yummly User