Tuesday: Peachy Pork with Jalapeno Couscous

Chef’s Notes: Now that our garden is slowly starting to supply produce, I want to find ways to use them as soon as their ready by incorporating them into what I’ve planned. I noticed that a jalapeno was ready to go yesterday, so I tossed it in our couscous and it was a really good idea!

I’d like to thank SmithCale for helping me make dinner. I had a scalding chicken stock pour onto my hand incident that day and was truly in a lot more pain that I thought I was. I even cancelled our run due to the need to keep my hand iced. Don’t worry! It’s doing much better now, no need for further medical attention! But, be careful, cooking can be dangerous(ly delicious).

Plan of Attack:

1. Cook Pork

2. Make Couscous

3. Cook Peaches

Ingredients for 2:

1 tsp olive oil

8 oz pork loin, cut into two filets

Salt and pepper to taste

1 peach, cut into wedges (our local Brookshires carries LOCAL peaches. Hint hint)

½ C chicken broth

¼ C white wine

¼ C red onion, sliced

Fresh thyme, chopped

Couscous:

1/3 C couscous

1/3 C chicken broth

1 jalapeno, chopped

¼ C red onion

1/8 tsp cumin

Salt to taste

Instructions:

1. Heat olive oil in a skillet to medium-high heat
2. Salt and pepper both sides of the pork, and cook 3-4 minutes per side until it reaches an internal temperature of 160 degrees. Remove from pan, cover with foil to keep warm
3. While pork pan is warming, heat olive oil in another small pot to medium-high heat. Add jalapeno and onion; sauté 2-3 minutes. Add cumin and salt; sauté another minute.
4. Add 1/3 C chicken broth and couscous. Cover and remove from heat and allow to set for 5 minutes (or until pork and peaches are done).
5. After pork is removed from the skillet add the ¼ C red onion, thyme and peaches to the pan; sauté for 2 minutes
6. Add white wine and ½ C chicken broth and simmer for about 1 minute
7. Fluff couscous with fork and divide between 2 plates, top with pork and peaches
8. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time