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.
- 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
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.
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.