Pan-Seared Pork Tenderloin with Greek Pearl Couscous

Simple preparation, quick cooking time and seasonal ingredients make this satisfying meal perfect for summer weeknights.

Recipe by Kimme Hargrove

Pan-Seared Pork Tenderloin

• 2 to 2½ pounds pork tenderloin

• 1½ teaspoons allspice

• 1½ teaspoons oregano

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• 2 tablespoons olive oil

Heat oven to 375°F. Poke tenderloin(s) all over using a fork. Rub dry ingredients evenly on tenderloin.

Heat oil in large ovenproof skillet. Brown tenderloin on all sides, about 5-6 minutes total, then place skillet in the oven to bake for 15-20 minutes. Using a meat thermometer, make sure internal temperature reaches at least 145°F, then remove from oven and let cool 5 minutes.Serve thinly sliced with Greek Couscous (recipe below).

Greek Pearl Couscous

• 1 cup pearl (or Israeli) couscous

• 2 tablespoons olive oil

• ¾ cup cucumber, halved lengthwise and cut into bite-size quarters

• ¾ cup grape or cherry tomatoes, quartered

• ¼ cup feta cheese

• 1-2 tablespoons fresh dill, chopped

• 1 small lemon, juiced (or 3 tablespoons lemon juice)

• Salt and pepper, to taste

• 2 tablespoons fresh parsley, chopped (optional)

Heat 6 cups water in a medium saucepan to a low boil. Add couscous, and cook until al dente, about 5 minutes. Drain, and set aside to cool until ready for use.

Add all remaining ingredients to couscous, and stir gently. Serve at room temperature.