Maple pork medallions with Israeli couscous

Name: Maple pork medallions with Israeli couscous
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Québécoise
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

Preparation 30 min
Refrigeration 3 h
Cooking 50 min
Servings 4
Freezing I do not suggest

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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.