Pork Tenderloin Medallions with Shallot Mushroom Gravy
Recipe courtesy of Cooking Light fresh food fast weeknight meals cookbook
Couscous Recipe courtesy of myself Lauren Buczkowski
1. Pork tenderloin (approximately 1lb)
2. 8oz presliced mushrooms (I used portabello)
2-3 Tablespoons crumbled feta cheese
1 medium tomato, or 1/2 cup quartered cherry tomatoes
1 3/4 cup Israeli couscous
2 teaspoons corn starch
1 Tablespoon sherry
4 cloves of garlic (use a garlic press)
8oz beef stock
1/3 cup shallot sliced 1/2 lemon and zest
parsley or cilantro (1/3 cup)
2 cups boiling water
Mix it together and serve at room temperature or chilled.
Enjoy! This was a delicious meal and well balanced. You could add a side salad or some sauteed green beans if you wanted to add in a Green container.
For this meal, you dont get enough of the sauce to count the cornstarch or sherry as anything. If you felt like you needed to count it as an orange for the sauce, you could do that as well. The couscous doesn't have enough veggies to count it as a green.