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

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
  2. 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.
  3. 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.
  4. Serve pork over couscous with salsa spooned on top.