Name: Greek Pork Tenderloin with Israeli Couscous
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 teaspoon ground allspice; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 large pork tenderloin (about 1 1/4 pounds), trimmed; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 cup Israeli couscous; 1/4 cup crumbled feta cheese; 2 Persian cucumbers, halved and thinly sliced; 1/4 cup chopped fresh dill and/or parsley; 3 tablespoons chopped sun-dried tomatoes (not oil-packed); Juice of 1/2 lemon, plus wedges for serving

Directions

Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.

Photograph by Charles Masters

Courtesy of Food Network Magazine

Greek Pork Tenderloin with Israeli Couscous

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