Grilled Herb-Rubbed Pork Tenderloin with Greek Israeli Couscous
Courtesy of Wheat Foods Council 4 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
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| 1 pork tenderloin, about 1 1/4 lb. |
| 2 garlic cloves, minced |
| 1/4 c. finely chopped flat leaf parsley |
| 2 Tbsp. chopped fresh thyme leaves |
| 1/4 tsp. salt |
| 1/4 tsp. black pepper |
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| Couscous: |
| 2 Tbsp. olive oil, divided |
| 1 c. Israeli couscous, uncooked |
| 1 3/4 c. water |
| 1/2 tsp. salt |
| dash ground black pepper |
| 1/4 c. crumbled feta cheese |
| 1 large English cucumber |
| 1/4 c. chopped parsley |
| 1 c. grape tomatoes, halved |
| 1 Tbsp. lemon juice |
Directions:
1. In small bowl combine garlic, parsley, thyme, 1/4 teaspoon salt and pepper. Rub pork with herb and garlic mixture. Cook on preheated grill until center of pork reaches 140°, about 15 minutes. Transfer to cutting board and let rest for 10 minutes.
2. While pork is cooking prepare couscous. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring until toasted, about 5 minutes. Add water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
3. Fluff couscous with a fork; let cool. Add the feta, cucumbers, parsley, tomatoes, lemon juice and remaining 1 tablespoon of oil; toss. Season with additional salt and pepper if desired. Serve with pork.
* Israeli Couscous is a "type" of couscous that is much larger in size than "regular" couscous. Both types of couscous are made from durum wheat, which is grown in the U.S. Both enriched and whole wheat
couscous are available in the U.S.
Nutrition:
Calories: 393; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 97mg; Total Carbs: 32g; Fiber: 3g; Protein: 37g; Sodium: 693mg;