Pork Tenderloin with Roasted Asparagus and Couscous
Tender pork tenderloin served with simply roasted asparagus and fluffy couscous, making for a complete and satisfying dinner.
Ingredients
- •1.5 lbs pork tenderloin
- •1 tbsp olive oil
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •1/4 tsp black pepper
- •1/2 tsp salt
- •1 lb asparagus, trimmed
- •2 tbsp olive oil (for asparagus)
- •1/4 tsp salt (for asparagus)
- •1/8 tsp black pepper (for asparagus)
- •1 cup couscous
- •1.5 cups chicken broth (or water)
- •1 tbsp butter
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C).
- 2
Pat the pork tenderloin dry with paper towels. In a small bowl, mix 1 tbsp olive oil, thyme, garlic powder, 1/4 tsp black pepper, and 1/2 tsp salt. Rub this mixture evenly over the pork tenderloin.
- 3
Place the pork tenderloin on a baking sheet. Roast for 20-25 minutes, or until an internal temperature of 1450F (630C) is reached. Let it rest for 5-10 minutes before slicing.
- 4
While the pork is roasting, prepare the asparagus. On a separate baking sheet, toss the trimmed asparagus with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast in the same oven for 10-12 minutes, or until tender-crisp.
- 5
For the couscous, bring the chicken broth (or water) to a boil in a small saucepan. Stir in the couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in the butter.
- 6
Slice the rested pork tenderloin into medallions. Serve immediately with the roasted asparagus and fluffy couscous.
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