Mediterranean Pork Tenderloin Feast
with Semi-Dried Tomato Couscous, Herby Flatbreads & Garlic Sauce
Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Get your couscous, flatbread and salad fix all in one go, as you whip up these delectable sides that accompany the onion-chutney pork tenderloin to perfection.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Garlic Paste
Rocket
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 sachet
Italian Herbs
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Semi-Dried Tomatoes
(May be present: Sulphites.)
390 g
Premium Pork Fillet
4
Flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Onion Chutney
1 packet
Mustard Cider Dressing
1 sachet
Nan's Special Seasoning
Cooking Steps
• Preheat BBQ to high heat. In a small bowl, combine Nan's special seasoning and a drizzle of olive oil. • In a medium bowl, add pork fillet and a drizzle of olive oil. Season and turn to coat. When BBQ is hot, grill pork, with lid down, until charred and cooked through, 8-12 minutes each side. • Remove pork from grill. Brush over Nan's seasoning mixture and return to grill, turning, until fragrant, 1-2 minutes. Transfer to a plate. • Top with onion chutney, turn to coat and cover to keep warm. Rest for 10 minutes.
NO BBQ? Preheat oven to 220ºC/200ºC. Heat a drizzle of olive oil in large frying pan over high heat. Season pork fillet and add to hot pan. Sear pork until browned, 1 minute on all sides. Place pork on a lined oven tray, spread Nan's mixture over pork and roast, 12-14 minutes for medium, or until cooked to your liking. Remove from oven, top with onion chutney. Cover with foil and rest for 10 minutes.
• Meanwhile, halve snacking tomatoes. Roughly chop roasted almonds (see ingredients) and semi-dried tomatoes. • In a small bowl, combine Italian herbs (see ingredients), 1/2 the garlic paste and a generous drizzle of olive oil. Season.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous and remaining garlic paste, stirring occasionally, until golden and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then simmer, uncovered, until tender and the water is absorbed, 10-12 minutes.
• While pork is resting, brush each flatbread with herb-oil mixture. • Grill flatbreads on BBQ flat plate until golden and warmed through, 2-4 minutes each side.
No BBQ? Wipe out frying pan and return to medium-high heat. Cook flatbreads, until golden and warmed through, 2-4 minutes each side.
• Meanwhile, in a medium bowl, combine snacking tomatoes, salad leaves, mustard cider dressing and a drizzle of olive oil. • Toss to combine and season.
• Slice pork tenderloin. To pearl couscous, add semidried tomatoes and pork resting juices, tossing to combine. Season to taste. • Bring semi-dried tomato pearl couscous, herby flatbreads and cherry tomato salad to the table. • Top couscous with pork and salad with almonds. Serve with garlic sauce. Enjoy!
