Pork Mignon Escalope with Mushrooms





  • 1 cup Moroccan couscous
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon turmeric powder
  • 1 cup (tea) boiling water
  • 1 zucchini
  • 2 tablespoons of olive oil
  • 1 bunch of green beans
  • 1 cup cherry tomatoes (cut in half)
  • ½ chopped red onion
  • 1 Pork Mignon Escalope in La Creme Sauce With Sadia Mushrooms

Method of preparation

  1. In a bowl, place the couscous and season with salt, black pepper and turmeric;
  2. Hydrate the couscous with boiling water, stir well to loosen the grains and set aside;
  3. Cut the zucchini into half moons (thick slices cut in half) and season with salt and black pepper;
  4. Heat a frying pan, add half the oil and brown the zucchini on both sides over high heat, keeping them still crunchy and set aside;
  5. In the same frying pan, place the pods over high heat to brown and keep them crispy, season with salt and set aside;
  6. Mix the couscous with the tomato, onion and zucchini and serve with the green beans and the Pork Mignon Escalope in La Creme Sauce with Mushrooms.

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