Let’s make this clear: although I LOVE bacon, ham, sausages, I have never liked pork chops or pork roasts in particular. I only heard about pork tenderloin a couple of years ago, and I never thought I would like that either, seeing as how it wasn’t smoked or salted to within an inch of its life. I was surprised to find it was really good, and since then I have had it a couple of times, grilled as well as pan-roasted, the way I made it tonight. As mustard goes well with pork, I made a pan sauce with grainy German mustard and golden syrup.
Pan-Roasted Pork with Couscous (3 servings)
- 2 tbsp. vegetable oil
- 1 pork tenderloin
- 1 tbsp. grainy mustard
- 1 tbsp. honey or golden syrup
- 2 tbsp. olive oil
- 1 onion, diced
- 2 large carrots, sliced
- 4 cloves garlic, minced
- 2 tsp. each dried basil, thyme, and oregano
- 1 1/4 c. boiling water, divided
- Preheat oven to 425.
- Heat vegetable oil in a pan over medium-high heat. Season pork tenderloin on all sides with salt and pepper, and then sear for a few minutes on each side to brown it. Place the entire pan in the oven for 15-20 minutes, then remove the pork tenderloin to a cutting board to rest.
- Pour 1/4 cup of water into the skillet along with mustard and honey. Whisk until thoroughly combined and then boil down to desired consistency. Watch carefully to prevent burning.
- Meanwhile, heat the olive oil in another pan over medium heat. Add vegetables and dried herbs and saute for 10-15 minutes, or until cooked through. Add couscous and stir for a moment to toast the grains. Add 1/2-1 cup of boiling water and stir until couscous is cooked.
- Slice pork tenderloin and serve over couscous.