Greek Pork Tenderloin With Israeli Couscous

Greek Pork Tenderloin With Israeli Couscous


That would be too nice for my evil cat. This is more like it.

The reward I got for hugging my kitty last night after we got home after a weekend away?

A firm swipe of his claws across my face.

Those scratches bled for about a half hour.

Damn cat. Why do we love our felines so much?

So I start my week with a face full of scabs. Nice.

But, most importantly for all of us, I start our week off with this delicious pork tenderloin dinner.

The pork is rubbed with a Greek-inspired spice coating, briefly pan-fried, then finished up in the oven until it is moist and tender. The Israeli couscous side is filled with all sorts of goodies like feta, sun-dried tomatoes and fresh herbs.

Greek Pork Tenderloin With Israeli Couscous
Greek Pork Tenderloin With Israeli Couscous


1 teaspoon ground allspice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 large pork tenderloin (about 1 1/4 pounds)
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
1/4 cup chopped fresh parsley
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
Juice of 1/2 lemon, plus wedges for serving


1. Preheat oven to 375℉.

2. 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 some pepper then rub with the spice mixture.

3. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes.

4. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145℉, about 20 minutes. Transfer pork to a cutting board and allow to rest for 5 minutes.

5. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, for 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and some pepper. Bring to a simmer then reduce heat to low. Cover and cook until the liquid is absorbed, about 15 minutes.

6. Fluff couscous with a fork and allow to cool slightly. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil. Toss to combine. Season with salt and pepper.

7. Serve couscous with the pork and lemon wedges.

Serves 4

Recipe from Food Network Magazine
Greek Pork Tenderloin With Israeli Couscous
 Israeli Couscous

If the shoe song fits….

Check out The Señors Of Marseille on the band’s Website, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Pork, Side Dish and tagged . Bookmark the permalink.

4 Responses to Greek Pork Tenderloin With Israeli Couscous

  1. Sorry about your cat! I totally agree with the cat snooze button.

  2. Sarah Jane says:

    Looks delicious!

Leave a Reply