Green Chef

Moroccan-Spiced Pork Filet

Lemon couscous, grape tomatoes, cauliflower, bell pepper, spiced yogurt

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Be sure to pat the pork filets dry before seasoning to help the Moroccan spices stick well and create a flavorful crust. Resting the pork before slicing ensures juiciness. For even roasting, cut your cauliflower and peppers into uniform pieces. Taste and adjust the lemon zest and juice in the couscous and veggie dressing for your preferred brightness.

Ingredients

1 whole Umami Stock Concentrate
0.5 cup Toasted Pearl Couscous
1 whole Lemon
1 whole Red Bell Pepper
7 oz Cauliflower
1 whole Scallion
0.5 oz Roasted Almonds
4 oz Grape Tomatoes
2 whole Pork Filets
2 tsp Moroccan-Style Seasoning
2 oz Cardamom-Spiced Greek Yogurt
0.25 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
0 Olive Oil

Tools

small pot
medium oven-safe sauté pan
baking sheet
mixing bowls
measuring cup & spoons
microplane
whisk
thermometer
oven mitt
cutting board
paper towels

Click anywhere to see instructions →

Green Chef

Moroccan-Spiced Pork Filet

Lemon couscous, grape tomatoes, cauliflower, bell pepper, spiced yogurt

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Umami Stock Concentrate
0.5 cup Toasted Pearl Couscous
1 whole Lemon
1 whole Red Bell Pepper
7 oz Cauliflower
1 whole Scallion
0.5 oz Roasted Almonds
4 oz Grape Tomatoes
2 whole Pork Filets
2 tsp Moroccan-Style Seasoning
2 oz Cardamom-Spiced Greek Yogurt
0.25 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
0 Olive Oil

Tools

small pot medium oven-safe sauté pan baking sheet mixing bowls measuring cup & spoons microplane whisk thermometer oven mitt cutting board paper towels

Mise en Place

Wash and dry fresh produce

Thoroughly wash and dry all fresh produce including 1 whole lemon, 1 whole red bell pepper, 7 oz cauliflower, 4 oz grape tomatoes, and 1 scallion.

Prep lemon

Zest half the lemon (about 1 whole lemon provided) with a microplane or box grater over a small bowl. Quarter the lemon.

Cut vegetables

Slice 1 whole red bell pepper lengthwise into 1/4-inch strips and then halve the strips widthwise. Cut 7 oz cauliflower into bite-size pieces if necessary. Trim and thinly slice 1 scallion.

Chop almonds

Roughly chop 1/2 oz roasted almonds.

Gather ingredients and equipment

Measure out 1/2 cup toasted pearl couscous and have ready 2 tsp Moroccan-style seasoning, 2 whole pork filets (5 oz each), umami stock concentrate (1 unit), 2 oz cardamom-spiced Greek yogurt, 1/4 tsp sugar, and appropriate amounts of cooking oil, olive oil, salt, and pepper. Get out a small pot, medium oven-safe sauté pan, baking sheet, mixing bowls, measuring cup & spoons, microplane/grater, whisk, and oven mitt.

Preheat oven

Preheat your oven to 425 degrees F before you begin cooking.

Cooking Steps

Cook Couscous

Preheat oven to 425 degrees. Bring 1 cup of water (2½ cups for 4 servings), half the umami stock concentrate, and ¼ teaspoon salt (½ teaspoon for 4 servings) to a boil in a small pot. Once boiling, stir in toasted pearl couscous. Reduce heat to medium-low and simmer for 11-14 minutes, or until the couscous is al dente and water has absorbed. Remove from heat. Drizzle with olive oil and stir to coat. (You'll finish the couscous in Step 6.)

Prep Ingredients

Zest half the lemon over a small bowl, then quarter the lemon. Cut red bell pepper lengthwise into strips, about ¼ inch thick, then halve the strips widthwise. Cut cauliflower into bite-size pieces if necessary. Trim and thinly slice scallion. Roughly chop roasted almonds.

Roast Veggies

Place bell pepper, cauliflower, and grape tomatoes in a large bowl. Drizzle with cooking oil and the remaining umami stock concentrate. Season with salt and pepper, and stir to combine. Place veggies on a lightly oiled, foil-lined baking sheet. Roast for 18-22 minutes, or until cauliflower is tender.

Season & Roast Pork

Pat pork filets dry with paper towels. Season with Moroccan-style seasoning, salt, and pepper. Heat a drizzle of cooking oil in a medium oven-safe sauté pan over medium-high heat. Add pork to hot pan and sear on all sides for 3-5 minutes, or until lightly browned. Transfer pan to oven and roast for 8-12 minutes, or until fully cooked. Transfer pork to a cutting board and let rest at least 3 minutes.

Make Dressing & Finish Veggies

Place 1 tablespoon olive oil, juice from 1-2 lemon wedges, and ¼ teaspoon sugar (2 tablespoons olive oil, 2-4 lemon wedges, and ½ teaspoon sugar for 4 servings) in the bowl used for veggies. Whisk to combine. Season with salt and pepper to taste. Add roasted veggies and toss to coat. Season with salt and pepper to taste.

Plate Your Dish

Add a pinch of lemon zest to couscous and stir to combine. Season with salt and pepper to taste. Cut pork filets into 5-7 slices each. Divide lemon couscous and roasted veggies between bowls. Fan Moroccan-spiced pork filet over top. Drizzle with cardamom-spiced Greek yogurt. Garnish with almonds and scallion. Serve any remaining lemon wedges on the side. Enjoy!

← Click anywhere to see ingredients