pan-roasted pork with couscous

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)

Ingredients:

  • 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

Directions:

  1. Preheat oven to 425.
  2. 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.
  3. 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.
  4. 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.
  5. Slice pork tenderloin and serve over couscous.
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