Hear Chef AJ Jayapal, owner of Miss Sydney's Secret Family Recipes, on Food Friday!
Ingredients:
- 1 pork tenderloin, cut into 8 medallions and marinated in Miss Sydney’s Original Marinade for at least 1 hour
- 1 cup beet juice (either 2 large red beets in a juicer or use juice from 2 cans of red beets)
- 2 green apples
- 2 fennels sliced thin
- 1 ½ cups mayonnaise
- 2 cups uncooked couscous
- 1 cup red wine
Directions:
- Preheat oven at 350 degrees.
- Sear the pork tenderloin in a hot pan on both sides and finish in the oven for about 10 minutes.
- While pork is cooking, combine beet juice and red wine in a pot. Bring to a boil.
- Pour beet juice & red wine over the uncooked couscous and steep (cover it) for 2-3 minutes. Set aside.
- As couscous steeps, julienne (slice thinly) the apple and fennel combine with mayo to create coleslaw. Season with salt and pepper to taste. Set aside.
- Fluff the couscous with a fork and season with salt and pepper to taste. Set aside.
- To plate, scoop out couscous, followed by the apple fennel slaw. Then add the pork.
Yields 2 servings.