Skinny Cajun Pork With Fresh Pepper Couscous Recipes

CAJUN-SMOTHERED PORK MEDALLIONS

Steps:

• Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
• Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
• Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
• Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
• Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
• Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
• Season pork medallions with remaining Cajun seasoning.
• Add remaining canola oil to skillet and heat to medium-high.
• Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
• Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS

Steps:

• Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
• Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
• While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
• Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.

RAINBOW BELL PEPPER COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

CAJUN PORK WITH COUSCOUS

Steps:

• Cut the pork into 2.5cm (1in) cubes. De-seed and finely chop the chillies. Place the pork in a bowl with the chillies, crushed garlic cloves, cayenne pepper and Cajun seasoning. Mix together well, then cover and leave in a cool place for at least 4hr or overnight.
• Cut the onions into six or eight wedges; de-seed the peppers and cut into 2.5cm (1in) cubes.
• Heat the oil in a large, flameproof casserole and fry the pork in batches until a deep brown; set aside. Add the onions and cook over a moderate heat for 5-6min. Add the peppers and cook for 1-2min. Return the pork to the casserole with the tomatoes, stock and thyme. Bring to the boil and season. Cover and cook at 180°C (160°C fan) mark 4 for 11/4hr or until tender.
• Adjust the seasoning and serve. Serve with. Steamed couscous with crisp fried onions and coriander sprigs.
• Prepare ahead. Up to one day ahead, complete to end of step 3, cool quickly, then cover and chill. To serve. Bring to the boil, then reheat at 180°C (160°C fan) mark 4 for 25-30min.
• To freeze: Complete to end of step 3, cool quickly, then cover and freeze. To serve: Thaw at cool room temperature overnight, bring to the boil, then reheat at 180°C (160°C fan) mark 4 for 40-45min. Like this? You'll love... Slow cooker pulled pork Slow-cooked pork with sweet potato and orange Pork and red onions with red wine Mushroom and pork casserole Spicy pork and bean casserole

SPICY PORK AND COUSCOUS

Steps:

• Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
• Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
• Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
• Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.

CAJUN PORK

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.