Best 5 Greek Pork Tenderloin With Israeli Couscous Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our succulent Greek Pork Tenderloin paired with delectable Israeli couscous. This harmonious dish marries the vibrant flavors of Greece and the Middle East, offering a symphony of textures and aromas that will leave you craving for more. The tender pork tenderloin, marinated in a symphony of herbs, spices, and tangy lemon juice, is roasted to perfection, delivering a juicy and flavorful centerpiece. Accompanying this culinary masterpiece is the fluffy and aromatic Israeli couscous, infused with the essence of sautéed onions, fragrant herbs, and a hint of nutty flavor from toasted pine nuts. A drizzle of tangy tahini sauce adds a creamy and luscious touch, while a vibrant medley of fresh herbs, including parsley, mint, and cilantro, provides a refreshing and herbaceous finish. Prepare to embark on a culinary adventure that celebrates the vibrant flavors of the Mediterranean with this irresistible Greek Pork Tenderloin and Israeli Couscous duo.

Here are our top 5 tried and tested recipes!

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.

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.

PORK TENDERLOIN WITH GRITS COUSCOUS



Pork Tenderloin with Grits Couscous image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

2 teaspoons juniper berries
2 teaspoons whole coriander
1/4 teaspoon crushed red pepper
2 pork tenderloins
1 tablespoon peanut oil
Salt
1 diced onion
1 tablespoon butter
1 teaspoon chopped garlic
Salt and white pepper, to taste
1 cup white stoned grits
2 cups water
1 bouquet garni
1/4 cup cooked garbanzo beans
1 branch celery, sliced and steamed
1/2 leek, sliced and steamed
1 roasted red pepper, julienned
2 tablespoons chives, chopped
1/3 cup carrots, steamed and diced
1/3 cup turnips, steamed and diced
Salt, to taste

Steps:

  • Grind juniper berries, coriander and red pepper in a blender. Then rub the pork tenderloin with the spices. Smoke the pork for 6 minutes at low heat. Put aside.;
  • Saute the onion in the butter and garlic. Add salt and pepper. Add the stone grits, water and bouquet garni. Bring it to a boil, then finish cooking in the oven for 30 minutes in a preheated 380 degree F oven.;
  • Cook the grits. Once cooked, add all the vegetables and mix well. Check the seasonings. Put aside.
  • Broth: 1 branch celery, sliced 1 carrot, sliced 1 red pepper, sliced 1/2 onion, sliced 2 teaspoons harissa Salt, to taste 2 1/2 cups chicken stock
  • Garnish: Whole grain mustard Sage, julienned
  • Boil all the vegetables in the chicken stock for 30 minutes. Put everything in the blender to make a puree. Check the seasoning. Strain and put aside.
  • Saute the pork in the peanut oil and salt until cooked medium. Let it rest for 5 to 10 minutes. Brush the pork with some whole grain mustard and sprinkle some julienne of sage. Put the grits in the middle of the plate and the sliced pork on top. Pour the broth around.

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD



Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad image

Provided by Bobby Flay

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled

Steps:

  • Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
  • Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

SPICY PORK AND COUSCOUS



Spicy Pork and Couscous image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 14

1 teaspoon cumin
1/2 teaspoon ground ginger
1 clove garlic
8 ounces pork tenderloin
No-salt added beef stock or broth
1 cup whole-wheat couscous
1 teaspoon olive oil
4 ripe plum tomatoes
8 Italian, French or Greek black olives
2 scallions
1 tablespoon lemon juice
A few sprigs cilantro to yield 1 tablespoon chopped
A sprig fresh mint to yield 1 teaspoon chopped
Salt and freshly ground black pepper to taste

Steps:

  • Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
  • Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
  • Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
  • Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right cut of pork: Pork tenderloin is a lean and tender cut of meat that cooks quickly. It is also relatively inexpensive, making it a great choice for a budget-friendly meal.
  • Marinate the pork tenderloin: Marinating the pork tenderloin helps to tenderize it and add flavor. You can use a variety of marinades, but a simple one made with olive oil, lemon juice, garlic, and herbs is a good place to start.
  • Cook the pork tenderloin properly: Pork tenderloin is best cooked over medium heat so that it does not overcook and become dry. You can cook it in a skillet, in the oven, or on the grill.
  • Serve the pork tenderloin with your favorite sides: Pork tenderloin can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. You can also serve it with a simple salad or a dollop of tzatziki sauce.

Conclusion:

Greek pork tenderloin with Israeli couscous is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The pork tenderloin is tender and flavorful, and the Israeli couscous is a light and fluffy side dish. This dish is sure to be a hit with your family and friends.

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