Summer makes me want to cook outside on the bbq as much as possible. It reminds me of childhood bbqs in the park with family and friends, corn hole and frisbee… and GRILLED MEAT. Yes, I am a glutton, but I come by it honestly. I am pretty sure it is just evolution that has made us addicted to the Maillard Reaction.
What is that? It is when the heat or flame of a grill, stovetop, or oven reduce inherent sugars and the nitrogenous ends of amino acids into aromatic compounds we know as crispy, charred, blackened, grill marks, burnt ends, crunch, black ‘n’ blue, and caramelized. The list goes on because we love it, maybe we even covet it. They are actually problematic in the body, but I personally decided that I am happy shaving off a few years in favor of never having to live off a diet of lightly boiled meats. Here the grilled pork loin gives the dish smokey perfection that offsets the fresh herbs and tender couscous. It’s perfect for summer. I hope you enjoy it as much as I did!
Mediterranean Pork with Israeli Couscous
For the Couscous:
1 cup Israeli couscous
1 ½ cups bone broth
Pinch of salt
1 tsp fat of choice
For the Pork in Marinade:
1 lb pork loin, sliced 1 inch thick
½ cup oil of choice
½ cup apple cider vinegar
3 Tbsp maple syrup
½ cup apple juice
2 Tbsp sweet paprika
2 Tbsp minced garlic
1 tsp cayenne pepper
4 Tbsp fresh thyme leaves
2 Tbsp fresh oregano
1 Tbsp fresh tarragon
2 tsp salt
For the Dish:
1 large red bell pepper, diced
2 large broccoli stems, shredded
2 medium carrots, diced
½ cup dry white wine
1 cup bone broth
5 green onions, sliced thin
3 cloves garlic, minced
Fresh basil leaves, chiffonade
- Combine all marinade ingredients and add sliced pork for at least 2 hours in the fridge, but it is much better if marinated overnight!
- Add all ingredients for the couscous into a rice cooker or instant pot and cook like white rice. This can easily be done in a pan according to typical rice directions
- Grill the pork to med-rare (on high with one minute hatch on each side. Roughly 4-5 minutes). Set aside to rest.
- In a wok or large skillet, toss (or stir) carrots and garlic on medium high heat with a small splash of fat of choice for just 2 minutes.
- Add bell pepper and broccoli and continue tossing (or stirring) another 2 minutes.
- Add dry white wine to deglaze the pan and then bone broth. Reduce heat to medium and stir for 1 minute.
- Chop up rested pork to bite size and add to the pan along with the couscous.
- Add basil chiffonade and green onions and combine all together for another minute and make sure everything is all melded and delicious.
- Serve with its juices and top with fresh basil