Enjoy this all-star, easy-to-follow Greek Pork Tenderloin with Israeli Couscous recipe.
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.
Recipe courtesy of Food Network Magazine
