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Gallery Pork Tenderloin with Summer-Squash Couscous Credit: Bryan Gardner Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Pork Tenderloin with Summer-Squash Couscous Credit: Bryan Gardner
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Gallery
Pork Tenderloin with Summer-Squash Couscous Credit: Bryan Gardner
Pork Tenderloin with Summer-Squash Couscous
Credit: Bryan Gardner
Pork Tenderloin with Summer-Squash Couscous
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Recipe Summary
prep: 40 mins total: 50 mins
Servings: 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Pork Tenderloin with Summer-Squash Couscous
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All Reviews for Pork Tenderloin with Summer-Squash Couscous
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
