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

Ingredients:

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

Directions:

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

If the shoe song fits….

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

Cheers!