pork tenderloin w/ buttery brussel sprouts & israeli couscous

butter makes most everything taste good. true story.

so i picked up some free-range pork tenderloin and brussel sprouts at the organic market. thought they would make for a fantastique french culinary experiment… with butter. bien sûr!

the pork:
– heat up large saucepan on high heat
– melt 1.5-2 tbsp unsalted butter in pan
– add 1 medium shallot (rough chop)
– add 3-4 small pieces of free-range pork tenderloin to pan
– season well w/ quatre épices (four-spice blend of ground pepper, cloves, nutmeg & ginger or cinnamon)
– sauté the pork for a few min until coated w/ melted butter and meat is cooked
– season w/ ground black peppercorns
– remove from heat & set aside

the brussel sprouts:
– check out the previous yumyumyummers recipe for buttery brussel sprouts… easypeasy.

the couscous:
in a small pot, add the following ingredients:
– 1 cup toasted israeli couscous (uncooked)
– 2 cups water w/ a dash of salt

– bring to a boil. once boiling, reduce heat & simmer for approx 15min until the water is absorbed into couscous grains.

food styling:
– plate 2 small pieces of pork tenderloin w/ a side of buttery brussel sprouts & israeli couscous
– pairs nicely w/ your fave white vino