Greek Pork Tenderloin with Israeli Couscous

1. 1

   Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl.

2. 2

   Pierce the pork all over with a fork.

3. 3

   Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.

4. 4

   Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat.

5. 5

   Add the pork and cook, turning, until browned all over, about 5 minutes.

6. 6

   Transfer the skillet to the oven.

7. 7

   Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes.

8. 8

   Transfer to a cutting board and let rest 5 minutes.

9. 9

   Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.

10. 10

    Add the couscous and cook, stirring, until toasted, 5 minutes.

11. 11

    Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper.

12. 12

    Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.

13. 13

    Fluff the couscous with a fork; let cool.

14. 14

    Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss.

15. 15

    Season with salt and pepper.

16. 16

    Serve with the pork and lemon wedges.

17. 17

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.