Maple pork medallions with Israeli couscous
- Preparation 30 min
- Refrigeration 3 h
- Cooking 50 min
- Servings 4
- Freezing I do not suggest
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🍁 The maple pork that’s worth the wait
These maple pork medallions with Israeli couscous require a bit of planning — 3 hours minimum marinade, ideally 24 hours — but the result is worth every minute. The maple syrup, soy sauce and sesame oil create a marinade that penetrates the tenderloin, making it incredibly tender and fragrant. Once in the pan and then in the oven, the pork develops that shiny caramelized crust that makes you say “wow” before even the first bite. It’s the kind of dish that impresses at a dinner with friends, a Sunday with family, or when you just want to treat yourself to something really good.
🌾 The couscous that transforms a simple dish into a complete meal
Israeli couscous — those little round pearls — absorbs the chicken broth and pairs perfectly with the peas, corn and spaghetti squash. It’s substantial without being heavy, and creates a perfect bed for the juicy pork medallions. Everything is prepared while the pork rests, which makes the timing perfect and stress-free. A complete, balanced dish that delivers on all fronts.
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🔪 Marinate at least 3 hours, ideally 24 hours
Three hours is the minimum for the marinade to start working, but 24 hours allows the maple syrup, soy sauce and garlic to really penetrate the meat and tenderize the fibers. Turning the tenderloin a few times during marinating ensures even flavor distribution. The longer, the better.
📐 Pat the pork lightly dry before searing
A tenderloin that’s too wet won’t caramelize well — it steams. Patting lightly with paper towels while keeping some marinade allows you to achieve that shiny golden crust we’re looking for. It’s the balance between dry enough to sear and marinated enough for flavor.
⏱ Respect the internal temperature of 60°C before resting
Removing the pork at 60°C (140°F) seems low, but the temperature continues to rise 3 to 5°C during resting. Aiming for 63-65°C (145-150°F) final gives juicy pork with a slightly pink center. Beyond that, the meat becomes dry and stringy.
❄️ Cook the spaghetti squash the day before to save time
Spaghetti squash takes 40 to 50 minutes in the oven. Cooking it the day before, shredding it with a fork and refrigerating saves a lot of time on the day. Just incorporate it into the hot couscous and it reheats perfectly.
🔥 Let the pork rest 10 minutes before slicing
Resting allows the juices to redistribute in the meat. Slicing immediately loses all those precious juices on the cutting board. Ten minutes covered with aluminum foil ensures juicy medallions that retain their moisture.
Ingredients
- ½ cup (125 ml) maple syrup
- 1 tbsp (15 ml) rice vinegar
- 3 tbsp (45 ml) extra virgin olive oil (divided)
- 3 tbsp (45 ml) soy sauce
- ½ tsp (2.5 ml) toasted sesame oil
- 1 pork tenderloin about 1 ¼ lb (600 g / 21 oz)
- 2 garlic cloves finely chopped
- ½ red onion finely chopped
- ¾ cup (190 ml) frozen green peas
- 2 cups (500 ml) frozen corn
- 4 cups (1 liter) chicken broth
- 1 cup (250 ml) Israeli couscous
- 1 cooked spaghetti squash, flesh shredded (about 2 cups)
- Salt and freshly ground pepper
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Preparation
- In a bowl, mix the maple syrup, rice vinegar, 1 tbsp olive oil, soy sauce, toasted sesame oil and garlic. Place the pork tenderloin in a large airtight container and pour the marinade. Coat the pork completely with your hands. Close the container and refrigerate for at least 3 hours, ideally 24 hours, turning and basting with marinade from time to time.
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Drain the pork and pat it lightly with paper towels while keeping some marinade on the surface.
- In a pan heated over medium-high heat, pour a drizzle of olive oil and sear the pork for 2 to 3 minutes per side, until perfectly caramelized. Place on the prepared baking sheet.
- Cook in the oven for 15 to 20 minutes, or until the internal temperature reaches 60°C (140°F). Remove from the oven, cover with aluminum foil and let rest for 10 minutes. The temperature will continue to rise to 63-65°C (145-150°F).
- Meanwhile, prepare the couscous. In a saucepan heated over medium heat, add 2 tbsp olive oil and sauté the onion for 4 to 5 minutes. Add the peas, corn and couscous. Salt and pepper. Stir regularly for 2 minutes.
- Add the chicken broth and bring to a boil. Lower the heat, cover and simmer for about 15 minutes, until the liquid is evaporated and the couscous is al dente. Gently incorporate the shredded spaghetti squash flesh.
- Slice the pork tenderloin into medallions about 2 cm (¾ inch) thick. Divide the couscous among the plates, then place the medallions on top.
Yes, pork chops or loin work very well with this marinade. Adjust cooking time according to thickness — chops take about 12 to 15 minutes in the oven, whole loin 25 to 30 minutes.
Absolutely. Quinoa, basmati rice or even orzo pasta work perfectly. Adjust cooking time and liquid amount according to the grain chosen. Israeli couscous has a unique pearly texture, but the alternatives are delicious.
Yes, marinate up to 48 hours in advance to intensify the flavor even more. Raw marinated tenderloin also freezes very well for up to 3 months. Thaw in the fridge 24 hours before cooking. The couscous reheats well, but is best freshly prepared.
Toasted sesame oil brings a smoky and nutty depth that beautifully complements the maple syrup and soy sauce. Half a teaspoon is enough — too much and it becomes overwhelming. It’s a small ingredient that makes a big difference.
Yes, but pan searing creates that caramelized crust you can’t achieve in the oven alone. If necessary, cook directly in the oven at 200°C (400°F) for 25 to 30 minutes, basting with marinade halfway through. The result will be tender but less caramelized.
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