I’m a planner. I like to make lists for almost everything that you can think about: grocery lists, my blog-wish list, my to-do list for the week, and my menu list for the week. I guarantee you will find scraps of paper floating around in my purse on any of those lists. I really try to be organized most of the time, and sometimes my endless lists are helpful at times.
Some recipes that I want to make are prioritized by the amount of ingredients that I need to buy versus what I already have in stock. Meaning if I have most of the ingredients, I will make that recipe for dinner that week. Luckily for this dinner, I had found some leftover pork loin in the freezer so it didn’t get pushed back because I would have waited until the pork tenderloin was on sale. The hard to find item was the Hawaiian papaya, my local grocery store did not carry it, and I found Mexican papaya at one of the specialty international markets.
This was a fantastic find from my new favorite magazine, Clean Eating. I already stuck a to-do cook list on the cover of the magazine, too. This dish was easy to prepare, and a nice combination of sweet and savory. I’ve only had papaya as as shake or eaten by itself. The sweetness of the papaya compliments the Thai-marinated pork loin paired with the light whole-wheat couscous.
Thai Pork & Papaya with Whole-Wheat Couscous
Adapted from Clean Eating July 2011
1 cup whole-wheat couscous
1 medium onion, chopped
1 yellow bell pepper, chopped
1 teaspoon extra-virgin olive oil
2 teaspoon low-sodium soy sauce
1 teaspoon fresh ginger, grated finely
1 teaspoon garam masala
3 cloves garlic, minced
½ pound pork tenderloin, sliced into ½ inch to 2-inch strips
Juice & zest of 1 lime
¼ cup minced cilantro
1 pound papaya, peeled, seeded and cut into ½ inch cubes
½ teaspoon black sesame seeds
In a medium pot over medium-high heat, bring 1 ½ cups of water to a boil. Add the couscous, cover with a lid and remove from heat. Let sit for 5 minutes, uncover and fluff with a fork. Set aside.
In a medium Dutch oven over medium heat, add the extra virgin olive oil. Sauté the onion and bell peppers until translucent, about 5 minutes. Add the garlic, and cook for another minute. Add soy sauce, ginger and strips of pork, and let cook for 5 minutes. Stirring occasionally.
Remove skillet from heat and stir in lime juice and cilantro.
Place 1 cup couscous onto each of 4 plates. Top each with 2 oz. pork mixture, 1/2 cup papaya, and 1 Tbsp. skillet juices. Garnish with reserved papaya seeds if desired.
Yield: 4 servings
Review: Tasty and very delicious and a nice tropical dinner. Note to self: Find “Hawaiian papaya” to make this recipe AGAIN.