This was an easy and delicious dinner, not to mention, healthy.
1 clove garlic, minced
1 t Greek seasoning (I used my homemade)
2 1/2 lb pork tenderloin, trimmed
1/2 cup whole wheat couscous
1 cup sliced beets
1 tomato, chopped
1 cucumber, sliced
1 green onion, sliced
1/2 cup black olives, pitted
1/2 cup crumbled feta
3 T fresh lemon juice
2 t olive oil
salt and Greek seasoning to taste
In a small bowl, mash garlic and seasoning . Press the garlic mixture onto tenderloin, covering well.
Preheat grill over medium high heat. Cook tenderloin til desired doneness is reached, I cooked mine about 20 minutes, for medium. Remove and let rest about 5 minutes before slicing.
Meanwhile, cook couscous according to package. Remove from heat and let stand, covered, for 5 minutes. Transfer to a medium bowl and stir lightly til cooled. Stir in remaining ingredients. Taste and adjust as desired.
Serve the couscous alongside sliced pork.
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Comments: 32
I haven't had pork in many years, though I could skip the couscous. Just give me a handful of them olives.
I love that you don't (over) cook your pork by the old standards. I never used to like it, because it was so dry, but it can be so tasty!
My dad still tries to insist it isn't safe. *sigh*
I know lots of people who think that way, unfortunately. (And most of them "don't like pork.")
Yeah, and you wonder why. That is one of the main reasons I don't bone in pork chops, they seem so "dry" even when they aren't.
Precisely.
That looks terrific. The ingredients sound as if they come together really well.
Man, I love couscous! And pork instead of chicken around here would be divine!
We eat a lot of pork, and I love it. I'm not sure about the beets in the couscous...I like beets, but I wouldn't think of using them like that.
Pork rules !! This looks delicious ! The photo of the dish is super.
Looks delicious Shannon! We love pork tenderloin around here.
Oh that looks GOOD! Bookmarking this one!
thanks for sharing. don't like the couscous though
Looken lean and mean.
i have some of that bigger couscous....can i use that?
Bigger couscous?
LOL....yes, its a little smaller than acini de pepi, more 'rounder than the itty bitty couscous type....have you not seen this? i got it at the dollar store and dont know what to do with it;)
No, I don't think I have. How long does it take to cook? Can't you use it like regular couscous?
i was hoping YOU could tell ME!!!! i put it in a jar and threw out the box, i'll have to do a search......
http://homecooking.about.com/od/specificdishe1/a/couscousvariety.htm
wth?? wheres the rest of my comment??
Moroccan couscous: Tiny grains of semolina are about three times the size of a grain of cornmeal. This type cooks very quickly.
Israeli couscous: These semolina pellets are about the size of peppercorns and will take much longer to cook. This type is usually steamed in the traditional long-cooking method or stirred as one would rice in a risotto.
Lebanese couscous: Larger than Israeli couscous, the starchy pellets are about the size of small peas. Cook long and slowly or use as in risotto.
Ah ha!
It says right there "make a risotto". Got veggies and cheese and maybe some broth?
***getting out the ingredients****........sounds good:)
I've never had couscous. I'm pretty picky so I don't try a lot of new recipes. LOL
How did you make your greek seasoning?
http://www.gather.com/viewArticle.action?articleId=281474977613915
the link to it :)
that looks great!!
Yum, yum.