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1 pound pork tenderloin, fat trimmed
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground black pepper
1/2 cup whole-wheat couscous
6 whole dried figs, chopped
1 cup red grapes, cut in half
2 ounces aged pasteurized goat cheese, crumbled
1/4 cup honey
1/3 cup balsamic vinegar
12 cups spinach leaves, washed
Heat grill to medium or oven to 375° F. Brush tenderloin with olive oil, then rub with cumin, coriander and several pinches of salt and pepper; grill or roast tenderloin on a foil-lined baking sheet in oven for 8 minutes on one side. Turn; cook for another 7 to 8 minutes, or until rosy but cooked through. Remove tenderloin from grill or oven; let stand for 1 minute, then cut into 1/2-inch-thick slices.
While pork cooks, bring 1 cup water to a boil in a medium saucepan. Add couscous, stir and turn off heat. Cover saucepan; let couscous rest for 10 minutes. Fluff couscous with a fork; transfer to a medium bowl. When cool, add figs, grapes and goat cheese.
Whisk together honey and balsamic vinegar in a small bowl until honey dissolves. Pour half the dressing over couscous; gently toss to mix. Season with salt and pepper. Divide spinach among four large plates. Top with a portion of couscous mixture, followed by pork slices. Drizzle with remaining dressing.