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
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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.
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