Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup diced ripe mango |
1 cup diced ripe california avocado |
2 tablespoons minced red onion |
2 tablespoons fresh lime juice |
2 tablespoons freshly chopped cilantro leaves |
1 tablespoon finely chopped and seeded jalapeno pepper |
1/4 teaspoon ground cumin |
salt and freshly ground black pepper |
2 cups reduced-sodium chicken broth |
1 (10-ounce) box couscous |
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds) |
1 tablespoon hot chili oil |
Directions:
1. In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
2. In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
3. Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
4. Serve pork over couscous with salsa spooned on top.
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