Prev Recipe Next Recipe

Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Turn On, Walk Off

Save Recipe Print

Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous

Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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

In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.

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.

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.

Serve pork over couscous with salsa spooned on top.

My Private Notes

Name: Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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