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Jerk pork and pearl couscous salad with lime vinaigrette

Ingredients

  • 455 grams pork tenderloin, trimmed of silver skin
  • 3 tablespoons jerk marinade, store-bought

Lime vinaigrette:

  • 1 lime, zest only, grated on microplane
  • 1/2 cup lime juice, freshly squeezed (about 3 limes)
  • 2 tablespoons Dijon mustard
  • 1/2 tesapoon sea salt
  • 1/2 teaspoon Caribbean Scotch bonnet pepper sauce
  • 3 tablespoons honey
  • 1/2 cup extra virgin olive oil
  • 3 cups pearl couscous, cooked according to package directions
  • 1 mango, cubed
  • 2 cups English cucumber, diced
  • 1 red bell pepper, finely diced
  • 3 tablespoons fresh chives, finely chopped
  • 1 avocado, diced

Directions

  1. Marinate pork tenderloin by placing in a resealable plastic bag or a dish, covering, and refrigerating overnight.
  2. The next day: Preheat oven to 350°F and line a baking sheet with parchment paper. Once heated, bake pork tenderloin for 30 minutes, flipping once at the halfway point. Remove from oven, tent loosely with foil, and allow to rest for another 10-15 minutes before chopping into cubes. You’ll notice that this is the juiciest pork tenderloin you’ve likely ever had…
  3. Whisk to combine the lime zest, juice, Dijon, salt, pepper sauce, and honey in a mixing bowl. While whisking, slowly pour in the olive oil in a thin stream and whisk until emulsified. Set aside.
  4. Boil a large pot of water and cook pearl couscous according to package directions. Once cooked, drain, and briefly rinse with cold water to cool down just a bit. Transfer to a large mixing bowl and toss with just enough lime vinaigrette to keep couscous from sticking.
  5. Add the chopped jerk pork, mango cucumber, bell pepper and chives to the couscous and toss to combine. Add the avocado and 1/4 cup of the vinaigrette and gently fold to incorporate. Taste, add more dressing if needed, and serve cold or at room temp. Salad keeps well in fridge up to two days.

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