We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, apricot jam, lemon juice, and tangy mustard mingle with fond—that’s chef speak for those crispy bits left by seared protein—to create a delicious condiment you’ll want to drizzle over everything. Speaking of, we’re serving up sides of chewy Israeli couscous and lightly charred yellow squash for maximum dinnertime deliciousness.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Smoky Cinnamon Paprika Spice
Chicken Stock Concentrate
Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and quarter yellow squash lengthwise, then cut crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (quarter both lemons for 4 servings). Squeeze 1 TBSP juice (2 TBSP for 4) into a small bowl.
Once water is boiling, add couscous to pot. Cook until al dente, 6-8 minutes. Drain. Heat a drizzle of olive oil in empty pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Turn off heat. Stir in cooked couscous and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Cover until ready to serve.
Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then rub all over with Smoky Cinnamon Paprika Spice. Set aside.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add yellow squash and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. Stir in lemon zest (to taste) and season with salt and pepper. Transfer to a bowl and cover loosely with aluminum foil to keep warm.
Add jam, stock concentrate, mustard, and ¼ cup water (⅓ cup for 4 servings) to bowl with reserved lemon juice; stir to combine. Heat a large drizzle of olive oil in pan used to cook squash over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-4 minutes per side. Transfer to a plate. Add sauce to pan. Simmer until slightly thickened, about 1 minute. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Add pork to pan with sauce; turn to coat. If necessary, reheat couscous over low, adding a splash of water to pot. Divide couscous and squash between plates. Top couscous with pork and drizzle with any remaining sauce. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.