Cooked - Pork Tenderloin With Summer-squash Couscous

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pork Tenderloin With Summer-squash Couscous

4.0

1 pork tenderloin (1 pound), trimmed of silver skin

Coarse salt and freshly ground pepper

1 tablespoon Dijon mustard

1.5 teaspoons fennel seeds, toasted and ground

6 tablespoons extra-virgin olive oil, plus more for brushing

1 cup pearled couscous (5 ½ ounces)

1 bunch scallions (about 8)

4 medium summer squashes, cut lengthwise into ¼-inch planks

2 tablespoons white balsamic vinegar

0.5 cup packed fresh mint leaves, chopped

Heat grill to high.
Season pork with salt and pepper.
Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork.
Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes.
Drain; toss with 1 tablespoon oil.
Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.
Brush grates with oil.
Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes.
Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes.
Whisk together vinegar, remaining 4 tablespoons oil, and mint.
Season with salt and pepper.
Chop scallions; stir into mint mixture.
Toss couscous with squashes and ½ cup scallion relish.
Slice pork and serve, with couscous and remaining relish.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍗BarbecueSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 26 weeks ago

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