Pork Tenderloin With Grits Couscous Recipes

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SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS



Skillet Pork Tenderloin with Spiced Carrots and Couscous image

Spiced pork tenderloin, lemon-ginger carrots and apricot studded-couscous all play nicely together in this speedy one-pan weeknight dinner (your dishwasher will thank you). Consider the pumpkin pie spice your secret weapon -- its blend of unique spices gives you major bang in just one ingredient.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon ground ginger
3 medium carrots, cut 1/4 inch thick on the bias
1/2 lemon, thinly sliced and then quartered
1 cup couscous
1/2 cup dried apricots, chopped
2 cups lightly packed baby spinach

Steps:

  • Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
  • While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
  • Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS



Greek Pork Tenderloin with Israeli Couscous image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon ground allspice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 large pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 cup Israeli couscous
1/4 cup crumbled feta cheese
2 Persian cucumbers, halved and thinly sliced
1/4 cup chopped fresh dill and/or parsley
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
  • Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
  • Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.

Nutrition Facts : Calories 454 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 87 milligrams, Sodium 571 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 35 grams

30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS



30-Minute Roasted Pork with Grapes and Couscous image

This simple weeknight dinner is a wonderful way to enjoy grapes in a different way. We love how juicy, sweet and tart they are when roasted.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 cups mixed black and green seedless grapes
10 to 12 fresh sage leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed and patted dry (about 1 1/4 pounds)
1/2 cup couscous
2 tablespoons walnuts, chopped

Steps:

  • Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
  • Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
  • While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
  • Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.

PORK TENDERLOIN WITH SUMMER-SQUASH COUSCOUS



Pork Tenderloin with Summer-Squash Couscous image

Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 10

1 pork tenderloin (1 pound), trimmed of silver skin
Coarse salt and freshly ground pepper
1 tablespoon Dijon mustard
1 1/2 teaspoons fennel seeds, toasted and ground
6 tablespoons extra-virgin olive oil, plus more for brushing
1 cup pearled couscous (5 1/2 ounces)
1 bunch scallions (about 8)
4 medium summer squashes, cut lengthwise into 1/4-inch planks
2 tablespoons white balsamic vinegar
1/2 cup packed fresh mint leaves, chopped

Steps:

  • 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 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS



Pork Tenderloin with Mushrooms and Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground pepper
2 stalks celery, chopped
1 medium onion, chopped
8 ounces cremini mushrooms, sliced
1/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 sprigs fresh rosemary
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup chopped fresh parsley
1 cup Israeli couscous

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
  • Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
  • Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

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