Warm Lemon-Fennel Pork Bowl with Pearl Couscous, Seared Zucchini and Mint Yogurt

Instructions

1. 1

   1. In a bowl, combine the pork tenderloin with 1 tablespoon olive oil, the lemon juice and zest, 2 minced garlic cloves, the crushed fennel seeds, sweet paprika, honey, 1 teaspoon salt and 1/2 teaspoon black pepper. Let it marinate for 10 minutes while you prepare the rest.

2. 2

   2. Heat a medium pot over medium heat. Add 1/2 tablespoon olive oil and the pearl couscous. Toast for 2 minutes, stirring. Add the chicken broth or water and a pinch of salt. Once boiling, reduce the heat, cover and cook for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat, fluff with a fork and mix in the chopped fresh parsley.

3. 3

   3. Meanwhile, heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and cook the zucchini with a pinch of salt and pepper for 4 to 5 minutes until golden but still firm. Remove and set aside.

4. 4

   4. In the same skillet, add another 1/2 tablespoon olive oil and sauté the red onion for 3 to 4 minutes until softened and lightly colored around the edges. Remove with the zucchini.

5. 5

   5. Add the remaining 1 tablespoon olive oil to the skillet and cook the marinated pork over medium-high heat for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. If you prefer to finish it in the oven, transfer it to a tray and bake at 400°F / 200°C for 6 to 8 minutes.

6. 6

   6. For the sauce, stir together the plain Greek yogurt, 1 finely grated garlic clove, chopped fresh mint, a pinch of salt, a pinch of black pepper and 1 tablespoon water if you want a looser texture.

7. 7

   7. Divide the pearl couscous among 4 bowls. Top with the lemon-fennel pork, the seared zucchini and the sautéed red onion. Finish with spoonfuls of mint yogurt.

8. 8

   8. Serve hot or warm, with a little extra fresh parsley or black pepper on top if desired.