Couscous with pork tenderloin

Name: couscous with pork tenderloin
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 60 g salted pecans; 15 g fresh coriander; 1 lime cleaned up; 100 g couscous; 110 ml tap water boiling; 250 g tenderloin at room temperature; 3 el za'atar spice mix; 2 el sunflower oil; 2 tl cinnamon; 4 el extra virgin olive oil

Middle eastern pork tenderloin with couscous and broccoli.

Ingredients

Kitchen Stuff

1 baking paper
1 food processor

Directions

Preheat the oven to 190 ° C.
Cut the broccoli into florets and coarsely chop the pecans.
Cut the coriander coarsely. Grate the green skin of the lime and cut the fruit into segments.
Put the couscous in a bowl and pour the boiling water over it. Let stand for 10 minutes.
Brush the meat with the sunflower oil and sprinkle with salt. Put the za'atar on a plate and roll the meat through.
Place the meat on a griddle covered with parchment paper and bake for approx. 15 minutes in the middle of the oven. Turn halfway. Leave to rest for 5 minutes.
Meanwhile, put the lime zest, the broccoli, cinnamon, olive oil, half of the pecans and 2/3 of the coriander in the food processor and grind.
Stir the couscous with a fork and scoop with the broccoli mixture and the rest of the nuts.
Season with (freshly ground) pepper and salt and sprinkle with the rest of the coriander.
Cut the meat into slices and serve at the couscous. Garnish with the lime. Bon appétit! .