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.

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