Greek Pork Tenderloin with Israeli Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 454 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 87 milligrams
- Sodium
- 571 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.