Pork Tenderloin with Grits Couscous Recipe

Name: Pork Tenderloin with Grits Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons juniper berries; 2 teaspoons whole coriander; 1/4 teaspoon crushed red pepper; 2 pork tenderloins; 1 tablespoon peanut oil; Salt; 1 diced onion; 1 tablespoon butter; 1 teaspoon chopped garlic; Salt and white pepper, to taste; 1 cup white stoned grits; 2 cups water; 1 bouquet garni; 1/4 cup cooked garbanzo beans; 1 branch celery, sliced and steamed; 1/2 leek, sliced and steamed; 1 roasted red pepper, julienned; 2 tablespoons chives, chopped; 1/3 cup carrots, steamed and diced; 1/3 cup turnips, steamed and diced; Salt, to taste

Servings: persons

2 teaspoons juniper berries
2 teaspoons whole coriander
1/4 teaspoon crushed red pepper
2 pork tenderloins
1 tablespoon peanut oil
Salt
1 diced onion
1 tablespoon butter
1 teaspoon chopped garlic
Salt and white pepper, to taste
1 cup white stoned grits
2 cups water
1 bouquet garni
1/4 cup cooked garbanzo beans
1 branch celery, sliced and steamed
1/2 leek, sliced and steamed
1 roasted red pepper, julienned
2 tablespoons chives, chopped
1/3 cup carrots, steamed and diced
1/3 cup turnips, steamed and diced
Salt, to taste

1
Grind juniper berries, coriander and red pepper in a blender.
2
Then rub the pork tenderloin with the spices.
3
Smoke the pork for 6 minutes at low heat.
4
Put aside.
5
Saute the onion in the butter and garlic.
6
Add salt and pepper.
7
Add the stone grits, water and bouquet garni.
8
Bring it to a boil, then finish cooking in the oven for 30 minutes in a preheated 380 degree F oven.
9
Cook the grits.
10
Once cooked, add all the vegetables and mix well.
11
Check the seasonings.
12
Put aside.
13
Broth: 1 branch celery, sliced 1 carrot, sliced 1 red pepper, sliced 1/2 onion, sliced 2 teaspoons harissa Salt, to taste 2 1/2 cups chicken stock
14
Garnish: Whole grain mustard Sage, julienned
15
Boil all the vegetables in the chicken stock for 30 minutes.
16
Put everything in the blender to make a puree.
17
Check the seasoning.
18
Strain and put aside.
19
Saute the pork in the peanut oil and salt until cooked medium.
20
Let it rest for 5 to 10 minutes.
21
Brush the pork with some whole grain mustard and sprinkle some julienne of sage.
22
Put the grits in the middle of the plate and the sliced pork on top.
23
Pour the broth around.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 teaspoons juniper berries, 2 teaspoons whole coriander, 1/4 teaspoon crushed red pepper, 2 pork tenderloins, and more.

Yes, Pork Tenderloin with Grits Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin with Grits Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions