STUFFED PORK TENDERLOIN:
• Rinse the pork tenderloin, pat it dry, and cut it lengthwise. Gently pound it with a meat mallet, then season with salt and pepper. Fill it with Zdenka Sport smoked cheese and cooked ham, then secure with toothpicks. Grill on an indoor or outdoor grill.
COUSCOUS SALAD:
• In a bowl, combine turmeric, cumin, vegetable broth, and couscous. Pour over 300 ml of boiling water, cover, and let sit for 10 minutes. Then fluff with a fork and allow to cool.
• Toast the almonds in a dry pan until golden brown, then let them cool.
• Slice the dates and olives into rings, and wash and dice the vegetables into small cubes.
• Prepare the gremolata: roughly chop mint and parsley. Peel the garlic, then blend it with the almonds and half of the herbs until you get a fine, crumbly mixture. Add salt and 2 tablespoons of olive oil.
• Mix lemon juice, agave syrup, and olive oil, then season with salt and pepper. In a large bowl, combine the cooled couscous with the dates, olives, vegetables, and remaining herbs. Pour over the prepared dressing and mix well.
• Chill the salad in the fridge for at least 1 hour. Before serving, drizzle with the almond gremolata.
