Pork Medallions with Roasted Piquillo Pepper and Toasted Almond Sauce with Herb Couscous

Instructions

1. 1

   Season the pork tenderloin medallions on both sides with 4 g (about 3/4 tsp) salt, black pepper, and sweet paprika.

2. 2

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork medallions for 2-3 minutes per side until well caramelized. Transfer to a plate.

3. 3

   In the same skillet, reduce to medium heat and add the shallot with the remaining olive oil. Cook for 2 minutes until softened. Add the garlic and cook for 30 seconds more.

4. 4

   Add the piquillo peppers and toasted sliced almonds. Cook for 2 minutes, stirring so the flavors combine.

5. 5

   Pour in the white wine and scrape up the browned bits from the pan. Cook for 2-3 minutes until the alcohol reduces slightly. Add the chicken broth and simmer for 4 more minutes.

6. 6

   Transfer the pepper, shallot, garlic, almond, wine, and broth mixture to a blender, or use an immersion blender, and blend until smooth. Return the sauce to the skillet.

7. 7

   Stir in the heavy cream and 2 g (about 1/4 tsp) salt. Cook over low heat for 2 minutes, stirring. Return the pork medallions to the sauce and cook 4-6 minutes more, or until the center reaches 145°F/63°C.

8. 8

   Meanwhile, place the couscous in a heatproof bowl with the boiling water, butter, and a pinch of salt. Cover for 5 minutes.

9. 9

   Uncover the couscous and fluff it with a fork. Add the fresh parsley, fresh mint, lemon zest, and lemon juice, mixing well.

10. 10

    Serve a bed of herb couscous on each plate, top with the pork medallions, and spoon over the roasted piquillo pepper and toasted almond sauce.