Pork Loin with Sage-Brown Butter Sauce and Couscous

Pork Loin with Sage-Brown Butter Sauce and Couscous

This was not at all what I set out to make. I mean, the general shape is right: pork loin, couscous. But I was aiming for a kind of paleo pork loin with grapes and found my grapes were moldy and a few other ingredients were non-functioning, so I improvised. And it turned out really good! I was pleased!

As usual for pork loins, I had no leftovers. The sage seemed to make people happy. The couscous went over well too! People around here are iffy about it, so I was glad it was liked.

As you can see, I served it with some roasted asparagus. In all, this meal took about 35 minutes from “no dinner” to “dinner,” which is pretty decent.

Pork Loin with Sage-Brown Butter Sauce and Couscous, inspired by The Bitten Word

1 pork tenderloin
1 Tbsp. oil
8-10 fresh sage leaves, chopped
5 Tbsp. butter, divided
1 shallot, chopped
2 cloves garlic, minced
1/4 c. slivered almonds
1/4 c. dried fruit (I used golden raisins)
1 c. whole wheat couscous
1 c. chicken broth
salt and pepper to taste

Preheat the oven to 400F.

Heat the oil in a large skillet over medium-high heat. Season the pork loin with salt. When the oil shimmers, add it to the skillet and sear on each side until deliciously browned. Remove it to a baking dish and pop it in the oven for about 20 minutes, until it reaches around 140F. Pull it and cover so it can rest and finish getting up to 145F.

While it’s cooking, drop the heat and put 4 Tbsp. of the butter and the sage leaves in the skillet. Let the butter brown and fry the sage leaves. Take it off the heat when it smells nice and nutty. Taste for seasoning. Sauce done!

Put the last of the butter in a saucepan over medium heat. Let it foam and add the shallot and garlic. Cook until the shallot is soft and beginning to turn golden, then add the almonds and raisins. Stir to coat and add the chicken broth, then taste for seasoning. When that comes to a boil, stir in the couscous, put the lid on the pot, remove it from the heat, and let it stand for 5 minutes. Ideally, this will happen while your pork is resting. Fluff with a fork.

Slice the pork loin into thick medallions. Serve them atop the couscous and spoon the brown butter on top so it drips down into the couscous for extra deliciousness.

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~ by iliadawry on 22 April 2013.

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