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 and photograph 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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