Herbed Pork Tenderloin with Lemony Couscous and Spinach

I found this recipe in the October 2013 edition of Real Simple magazine and adapted it based on what we had in the house and what I could find in our local grocery store.

Overall, it was an easy dinner to make and it filled our house with great smells!

Most importantly, it tasted delicious!


3 Tablespoons Olive Oil

2 Pork Tenderloins (I had 2 lbs total)

Thyme (recipe called for fresh, I used dried)

Kosher salt and black pepper

1 package couscous (I used olive oil and garlic flavored)—Recipe calls for farro but I couldn’t locate in our local store!

Fresh spinach (I used a couple handfuls)

Dried Cherries (1 handful)

1 tablespoon fresh lemon juice


1. Heat oven to 400*.  Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.  ***Note:  Be generous with the oil as the meat may stick.Rub the pork with the thyme, 1/2 tsp. salt, and 1/4 tsp pepper.  Cook the pork, turning occasionally, until browned, 6 to 8 minutes.

2. Transfer the skillet to oven and roast the pork, turning once, until an instant-read thermometer inserted into the center registers 145*, 12 to 18 minutes.  Or if you don’t have one of those, cook it for 25 minutes and cut into it.  I then cooked for a total of 30 minutes.Transfer to a cutting board and let rest for 5 minutes before slicing; reserve the skillet.

3. Meanwhile, cook the couscous according to the package directions; then add the spinach, cherries, lemon juice, remaining 2 tsp. of olive oil, and 1/4 tsp. of salt and pepper.

4.  Serve the couscous topped with the sliced pork and any pan juices.

5.  Enjoy!!

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