35 min
Pork Tenderloin with Summer-Squash Couscous
Recipe GLPRdcd9e118510aad
A lean pork tenderloin seared to perfection and rubbed with Dijon mustard and toasted fennel, served alongside a light and refreshing couscous pilaf studded with tender summer squash, scallions, and fresh mint. This elegant yet simple weeknight dinner showcases the bright flavors of Italian cooking.
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Ingredients
1 pork tenderloin (about 1 pound), trimmed of silver skin
Coarse salt, to taste
Freshly ground black pepper, to taste
1 tablespoon Dijon mustard
1½ teaspoons fennel seeds, toasted and ground
6 tablespoons extra-virgin olive oil, divided
1 cup pearled couscous
1 bunch fresh scallions (about 8), white and light green parts sliced thin, dark green parts reserved
4 medium summer squashes, cut lengthwise into ¼-inch thick planks
2 tablespoons white balsamic vinegar
½ cup fresh mint leaves, chopped
Directions
Pat the pork tenderloin dry with paper towels. In a small bowl, combine the Dijon mustard with the ground fennel seeds. Rub the mixture all over the pork, then season generously with salt and pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the pork tenderloin and sear on all sides until browned, about 8-10 minutes total. Transfer to a baking sheet.
Place the baking sheet in a 400°F oven and roast the pork until it reaches an internal temperature of 145°F, about 12-15 minutes. Remove from the oven, tent with foil, and let rest for 5 minutes.
While the pork roasts, bring a pot of salted water to a boil and add the couscous. Cook according to package directions until tender, about 8-10 minutes, then drain and return to the pot.
Heat 2 tablespoons of olive oil in another large skillet over medium-high heat. Add the summer squash planks and season with salt and pepper. Cook, stirring occasionally, until they are just tender and beginning to caramelize, about 6-8 minutes. Transfer to a plate.
To the same skillet, add the remaining 2 tablespoons of olive oil and the sliced white and light green parts of the scallions. Cook for 30 seconds until fragrant, then add the cooked couscous and toss to combine over medium heat for 1 minute.
Remove the couscous from heat and gently fold in the cooked summer squash, white balsamic vinegar, reserved dark green scallion parts, and fresh chopped mint. Season with additional salt and pepper to taste.
Slice the rested pork tenderloin on the bias into ¼-inch thick pieces. Divide the couscous among four plates and arrange the pork slices on top. Serve immediately.
