Medallions Of Pork Loin With Couscous

• 1 pork tenderloin
• 1/2 green pepper
• 1/2 red pepper
• 1 Orange
• 3 1/3 cups spinach leaves
• 1 handful fresh herbs mint, coriander and parsley
• 7/8 cup couscous
• 7/8 cup hot water
• salt to taste
• pepper 5 pepper grinder to taste
• paprika to taste
• olive oil to taste

1. Cut the tenderloin into slices (about 1 cm).
2. Place on parchment paper.
3. Season with salt, pepper and paprika.
4. Fold the sheet of parchment paper over the medallions and kick with the rolling pin (certainly you have already seen Jamie Oliver doing this).
5. Heat a frying pan.
6. Add olive oil and fry on both sides.
7. Halfway add the peppers cut into cubes.
8. Cover with greaseproof paper to create sauce.
9. Aside place the couscous in a bowl and pour boiling water, along with a pinch of salt and a dash of olive oil.
10. When the water is completely absorbed separate the grains with a fork.
11. Finally, put in the food processor, the raw spinaches and the herbs and grind.
12. Plate in a large dish mixing the couscous with spinach, the slices on top, the sweet peppers, orange wedges without the skin, and the sauce that was formed in the pan.

pork tenderloin, green pepper, red pepper, orange, spinach leaves, herbs mint, couscous, water, salt, pepper, paprika, olive oil

Taken from www.yummly.com/recipe/Medallions-Of-Pork-Loin-With-Couscous-2055867 (may not work)