Moroccan-style dry rub for BC pork loin and fruit salad

Moroccan Style Dry Rub for BC PORK Loin

2 Tbs. sweet paprika

1 tsp. brown sugar

1 tsp. kosher salt

½  tsp. freshly ground black pepper

½  tsp. ground ginger

½  tsp. ground cumin

½ tsp. ground turmeric

¼  tsp. ground cloves

¼  tsp. ground cinnamon

¼  tsp. ground allspice

¼  tsp. cayenne

In a small bowl, stir together all the ingredients. Cover the bowl. Stored in an airtight container, the spice rub will keep at room temperature for up to six months.

Couscous & Grilled Stone Fruit Salad

2 cups spinach couscous

2 cups vegetable stock

1 cup cherry tomatoes

½ English cucumber diced

1 small bell pepper diced

6 small green onions chopped

¼ cup pistachios

2 apricots

2 peaches

2 nectarines

1 small bunch each fresh mint & flat leaf parsley

Place 2 cups of spinach couscous in a large bowl. Pour over 2 cups hot vegetable stock and allow to stand for 5 minutes or until all the liquid has been absorbed.

Fluff with a fork and mix through.  Add   cherry tomatoes,   cucumber   red bell pepper  green onions, pistachios, a handful each of chopped mint & flat leaf parsley

Add the grilled apricots, nectarines & peaches.  Toss with vinaigrette.

Plate the salad and top with grilled Moroccan pork loin slices and a drizzle of peach balsamic reduction.

Fresh Peach & Balsamic Reduction

¾  cup Balsamic vinegar
1 sprig fresh Rosemary
2 Peaches, cut into about 12 wedges

Pour vinegar into sauce pan, add rosemary sprig & fresh peaches,  simmer to reduce by half. Strain, discard the solids.

Refrigerate until used.