Moroccan-Spiced Roasted Pork Loin and Citrus Pistachio Couscous with Fresh Cilantro Vinaigrette
By Tony Miller

Serves 6
Pork Loin
4 pounds whole pork loin
3 tablespoons paprika
1 tablespoon ground coriander seed
½ tablespoon garlic powder
½ tablespoon cumin powder
½ teaspoon cinnamon powder
½ teaspoon ginger powder
½ tablespoon salt
1 teaspoon pepper
Enough olive oil to make a paste

Couscous
1 ounce olive oil
1 small onion, diced
1 pound Israeli couscous
16 ounces chicken broth (if canned, low sodium)
1 lemon zest, julienned
½ cup pistachios
2 tablespoons chopped parsley
1 tablespoon chopped mint

Vinaigrette
¼ cup orange juice
¼ cup white wine vinegar
1 shallot, sliced
1 tablespoon Dijon mustard
½ cup grapeseed oil
½ cup olive oil
½ bunch fresh cilantro, roughly chopped
Salt and pepper to taste

1. Heat oven to 350 degrees. Combine all the spices in a sauté pan and toss lightly over medium heat to toast slightly and bloom flavors. Transfer to a small bowl. Combine with enough oil to make a medium-thick paste (about ½ cup).

When cool, rub generously over pork. Place pork in roasting pan and cook until internal temperature reaches 145 degrees, or about 35 to 45 minutes. Remove and set aside to rest.

2. While pork is cooking, add olive oil to a medium-sized pot over medium-high heat. Bring to almost smoking and add onions. Reduce heat to medium and sweat for 2 to 3 minutes, or until onions turn translucent.

3. Add couscous and toast lightly for 4 to 5 minutes. Add liquid and zest, and cook according to package directions. When done, remove from heat and add pistachios and herbs. Season to taste, fluff gently and set aside.

4. While couscous is cooking, add all ingredients for vinaigrette up to the oils into a blender. Blend at high speed. Slowly emulsify oils one at a time. Add fresh cilantro at the end and blend just enough to mix thoroughly. Season with salt and pepper to taste.

5. Place a bed of couscous on a large serving platter. Cut pork loin into ¼-inch-thick slices and place on top of couscous. Drizzle with vinaigrette.

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