Pork Tenderloin with Mushrooms and Couscous

Total Time:
40 min
10 min
30 min

4 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 large pork tenderloin (about 1 1/4 pounds), trimmed
  • Kosher salt and freshly ground pepper
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup dry white wine
  • 1 1/2 cups low-sodium chicken broth
  • 2 sprigs fresh rosemary
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1/2 cup chopped fresh parsley
  • 1 cup Israeli couscous
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.

  • Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.

  • Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

  • Photograph by Ryan Dausch

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