Pork Tenderloin with Tropical Couscous

Total Time
24 min
10 min
14 min
For this recipe, choose a 1-pound tenderloin and cut it in half crosswise.


uncooked lean pork tenderloin

½ pound(s), piece

garlic clove(s)

1 medium clove(s), minced

ginger root

1½ tsp, fresh, peeled and minced

table salt

½ tsp

table salt


orange juice

¾ fl oz, (or orange-tangerine variety)

olive oil

1½ tsp

orange juice

fl oz, (or orange-tangerine variety)

uncooked couscous

½ cup(s)

uncooked scallion(s)

1 medium, sliced


  1. Cut the pork crosswise into 8 slices. Mash the garlic, 1/2 teaspoon of the ginger, and 1/2 teaspoon of the salt in a small dish until a paste forms. Rub the mixture into both sides of the pork slices; set aside for 5 minutes.
  2. Meanwhile, to make the couscous, bring 3/4 cup of the juice, the remaining 1 teaspoon ginger, and the remaining 1/8 teaspoon salt to a boil in a small saucepan. Stir in the couscous and cover; remove from the heat and let stand 5 minutes. Fluff with a fork, then stir in the remaining 2 tablespoons juice and the scallion. Transfer to a serving bowl; keep warm.
  3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Place the pork in the skillet in one layer. Cook until browned on the outside and the pork has lost its pink color throughout, about 2 minutes on each side. Transfer the pork to a platter and serve with the couscous. Yields 4 slices pork and 3/4 cup couscous per serving.


Pork tenderloin is a very lean, very tender, and very tasty cut of meat. One tenderloin usually weighs between 12 and 16 ounces. Use the thick half (“head”) here and the tapered portion (“tail”) when you need chopped or diced pork.

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