recipe: pork tenderloin with preserved lemons over couscous

I tend to not cook much meat, especially nicer cuts of meat due to my fear of overcooking them. But when my parents visited and brought me a freezer full of frozen goods ranging from her homemade casseroles to a pork tenderloin, I knew I had the perfect accompaniment for the dish.

For Christmas presents for several family members, I had made preserved lemons. Preserved lemons are quite easy to make and I was able to bulk purchase Meyer lemons at Trader Joes. I made a jar for myself and they were just about ready to use when the bounty of meats arrived. Googling turned up a few recipes for pork with preserved lemons, but the most delicious sounding was one from Bon Appétit that didn't actually use preserved lemons. So naturally I had to adapt it just a bit. I ended up creating a new(ish) dish: Pork Tenderloin over Isreali Couscous with a Preserved-Lemon Butter Sauce.

Despite my fears and the possibility that I sliced the pork much thicker than an inch (it took far longer to cook than expected) the meal turned out great, one of my favorites for a long time. The preserved lemon tastes incredibly fresh and adds a sweet note to the meal and the vegetables crunch is complemented by the chewier couscous.

Ingredients

• 1 tablespoon coarsely ground black pepper
• 1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
• 4 or 5 tablespoons butter
• 2 cup chicken stock or canned broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• peel of 1 preserved lemon, diced
• 16 oz Israeli couscous
• 1 cup red peppers, roughly diced
• 1 cup cherry tomatoes, sliced in half

Cook couscous according to package.

Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. (Or do as I did and cook in your bacon-fat seasoned skillet.) Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.

[Pork in the skillet.]

Add stock and preserved lemon to skillet. Boil until reduced to 1 cup, about 7 minutes. Whisk in remaining 4 tablespoons butter. Add tomatoes and peppers. Cook for 2-3 minutes more. Season to taste with salt and pepper. Place pork on top of couscous and pour sauce over both.

[Phone picture halfway through the meal. With roomie's green beans.]

Update: recipe for preserved lemons here.