Roasted Pork Tenderloin with Mediterranean Couscous

Tender pork tenderloin marinated with garlic and herbs, roasted to perfection and served with light, fluffy couscous studded with fresh vegetables and a lemon vinaigrette.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.41/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• quick
• roast
• savory

Ingredients

• 1.5 pound pork tenderloin
• 2 tablespoon olive oil
• 3 clove garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 lemon (zested and juiced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup chicken broth
• 1 cup couscous
• 0.25 cup red onion (finely diced)
• 0.5 cup cucumber (diced)
• 0.5 cup Roma tomatoes (seeded and diced)
• 0.25 cup fresh parsley (chopped)
• 1 pound asparagus (trimmed)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine 1 tablespoon of olive oil, 3 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, the zest of 1 lemon, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. Pat the pork tenderloin dry and rub it all over with the herb mixture.
3. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until browned.
4. Arrange the trimmed asparagus around the pork tenderloin in the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit and asparagus is tender-crisp. Let the pork rest for 5-10 minutes before slicing.
5. While the pork roasts, prepare the couscous. Bring 1 1/2 cups of chicken broth to a boil in a medium saucepan. Stir in 1 cup of couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
6. In a medium bowl, combine the fluffy couscous with finely diced red onion, diced cucumber, diced Roma tomatoes, and chopped fresh parsley. Dress with the juice of 1 lemon, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. Slice the rested pork tenderloin into thick medallions. Serve the sliced pork and roasted asparagus alongside the Mediterranean couscous.

Notes

Letting the pork rest before slicing is key to keeping it juicy and tender.

Nutrition (per serving)

• Calories: 520
• Protein: 48.9 g
• Carbohydrates: 38.2 g
• Fat: 20.3 g
• Fiber: 6.5 g
• Sodium: 910 mg
• Saturated Fat: 5.7 g
• Sugar: 5.9 g
• Cholesterol: 135 mg