Preparation

cut the pork into 4 cm pieces. In a large glass dish, mix the wine, orange peel and juice, tarragon, mustard and garlic. marinate the pork and leave at room temperature for about an hour.
Alternately thread the pieces of pork, the orange segments and the onion slices on wooden skewers. On a grill, grill the skewers over medium-high heat, covering them, turning them over and adding the rest of the sauce for 20 minutes or until the inside of the meat is no longer pink.
add salt and pepper and serve on top of the couscous.
preparation (couscous):
In a medium bowl, mix the semolina with the oil, cumin and salt. add the water and leave until the water has been absorbed.

Ingredients

  • 500 g of pork fillets
  • 375 ml Canadian Riesling wine
  • 2 teaspoons grated orange peel
  • 60 ml of orange juice
  • 1 1/2 tablespoon chopped fresh tarragon
  • 1/2 teaspoon Canadian grain mustard
  • 1 garlic clove minced
  • 12 orange segments (about 2 small oranges)
  • 8 thin slices of red onion
  • (approx. 1 small onion, optional)
  • salt and pepper to taste
  • wooden skewers
  • couscous:
  • 200g quick cooking semolina
  • 250 ml of hot water
  • 1 teaspoon of cumin
  • 1 tablespoon of olive oil
  • 1 pinch of salt