One of my favorite pork cut is the tenderloin. The main reason why is that is tender and cooks fast. As I do with any other protein, the first step is to clean whatever fat is visible and then season it really well. Notice that I am not saying with salt and pepper; I leave that only for my file mignon. Instead, I use different flavors containing a variety of spices such as Adobo, my own dry rub or I add a mix of any other spices I feel like at the moment, just like I did today. Try it!
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $13.64 or $6.82 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
5 to 6 pork tenderloin pieces ($6.00)
4 tbsp. Olive oil (1 for the couscous) ($1.10)
1 tbsp. Lemon pepper (.25)
1 tsp. Paprika (.25)
1 shallot, sliced (.40)
5 new potatoes, cubed ($1.50)
3 large cloves of garlic, chopped (.25)
1 spring of Rosemary (.30)
1 box Couscous ($1.99)
1 avocado ($1.25)
Chopped scallions to garnish (.35)
Clean and season the pork tenderloin pieces with 2 tbsp. olive oil, 1 tbsp. Lemon pepper and Paprika.
Cook couscous according to the package directions.
Brown the cubed potatoes in 1 tbsp. of oil.
Add the sliced shallot, garlic and rosemary until all is golden brown.
Remove from skillet, set aside and add the pork to the same skillet to cook until golden brown.
Add the cooked potato mix, stir and turn the stove off.
To serve follow my slice presentation, just add couscous to the plates, the pork on top and garnish with potatoes, avocado and scallions.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.