Greek Pork Tenderloin with Israeli Couscous Recipe

Name: Greek Pork Tenderloin with Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl.
2
Pierce the pork all over with a fork.
3
Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
4
Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat.
5
Add the pork and cook, turning, until browned all over, about 5 minutes.
6
Transfer the skillet to the oven.
7
Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes.
8
Transfer to a cutting board and let rest 5 minutes.
9
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
10
Add the couscous and cook, stirring, until toasted, 5 minutes.
11
Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper.
12
Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
13
Fluff the couscous with a fork; let cool.
14
Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss.
15
Season with salt and pepper.
16
Serve with the pork and lemon wedges.
17
Photograph by Charles Masters

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon ground allspice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1 large pork tenderloin (about 1 1/4 pounds), trimmed, and more.

Yes, Greek Pork Tenderloin with Israeli Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Pork Tenderloin with Israeli Couscous

How did you like this recipe?

Frequently Asked Questions