1 cup couscous (or pearl Israeli couscous for more texture)
1 1/4 cups low sodium chicken or vegetable broth
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons toasted sliced almonds or pepitas (optional for crunch)
Lime wedges and extra fresh herbs for serving
Instructions
Pat the pork tenderloin dry and season generously with salt and pepper on all sides.
Heat a large ovenproof skillet over medium high heat. Add olive oil. When shimmering, sear the pork on all sides until golden brown, about 2 to 3 minutes per side total. Transfer skillet to a 400F oven and roast until an instant read thermometer reads 145F, about 10 to 12 minutes depending on thickness. Remove pork to a cutting board and tent with foil to rest. Keep skillet with pan juices for the glaze.
While pork roasts, make the glaze. Return the skillet to medium heat (wipe out and use a clean small saucepan if you prefer). Add butter, then the minced shallot and garlic and cook until fragrant and translucent, about 1 to 2 minutes.
Add the Triple Berry Moogarita Jam, soy sauce, rice vinegar, smoked paprika, cumin, lime zest, and lime juice. Stir to combine and bring to a gentle simmer. Cook 3 to 4 minutes until slightly thickened. Taste and adjust seasoning with salt or an extra squeeze of lime if needed. The jam brings sweet, tart, tequila, citrus and chili notes; the soy and vinegar balance the sweetness.
Slice the rested pork into 1/2 inch medallions. Brush the jam glaze generously over each medallion, reserving 2 tablespoons of glaze for the couscous or serving. Optionally, return the glazed medallions to the hot skillet for 30 seconds per side to set the glaze and warm through.
Make the couscous while glazing. In a small saucepan, bring broth to a simmer. Add couscous, cover, remove from heat, and let sit 5 minutes (or cook Israeli couscous according to package directions). Fluff with a fork and stir in chopped cilantro, parsley, and toasted almonds or pepitas. Fold in the reserved 2 tablespoons of Triple Berry Moogarita Jam glaze for a subtle sweet heat and a glossy finish. Adjust salt to taste.
To serve, mound lime herb couscous on each plate. Arrange the glazed pork medallions over the couscous. Spoon any remaining glaze over the pork. Garnish with extra cilantro, lime wedges, and a light sprinkle of toasted nuts for texture.
Notes
For a bright tang, add a little extra lime juice to the glaze at the end. For more heat, finely mince a small jalapeño and cook with the shallot.
This glaze also works well with chicken breasts, firm tofu, or grilled shrimp if you want a different protein.
Leftover glazed pork keeps well refrigerated for 3 days. Rewarm gently to preserve the jam finish.
