Best Chocolate Glazed Pork Tenderloin With Couscous Recipes

GREEK PORK TENDERLOIN WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
• Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
• Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.

PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
• Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
• Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

COCOA-RUBBED PORK TENDERLOIN WITH CHOCOLATE TOMATO SAUCE

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• For the sauce: Heat the oil in a heavy medium saucepan over medium heat. Add the garlic and onions. Add 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the onion is tender, about 4 minutes. Stir in the cocoa powder. Add the broth, rosemary, vinegar and tomatoes. Bring the sauce to a simmer. Cover the pan. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper. Remove the pan from the heat.
• For the pork: Whisk the cocoa powder, allspice, dark brown sugar, salt and pepper in a small bowl to blend.
• Place the pork on a heavy nonstick baking sheet. Rub the allspice mixture over the pork. Drizzle with olive oil and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Tent loosely with foil and let rest 10 minutes.
• Cut the pork crosswise into 1/2-inch-thick slices. Arrange the slices on a platter. Spoon the sauce over the pork and serve.

SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS

Steps:

• Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
• While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
• Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

PORK TENDERLOIN WITH SUMMER-SQUASH COUSCOUS

Steps:

• Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.
• Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

CHOCOLATE-GLAZED PORK TENDERLOIN WITH COUSCOUS

Steps:

• Preheat oven to 400 Fahrenheit.
• Heat a large nonstick frying pan. Add canola oil. Season pork tenderloin with salt and pepper and place in pan. Cook 2 minutes on each side or until golden brown. Remove pork and place in an ovenproof baking dish.
• Combine 1/2 cup of the chicken broth, garlic powder, cumin, orange juice and chocolate in a small saucepan. Simmer on low until chocolate melts. Continue to simmer until glaze thickens slightly - about 5 minutes.
• Using a pastry brush, brush glaze onto pork, place in oven and cook 4 minutes. Remove from oven, brush with additonal glaze and return to oven for 4 additional minutes. Repeat once more. (Pork is done when a meat thermometer inserted in the thickest part regiters 160F.) Remove pork from oven, reglaze and allow to sit for 2-3 minutes.
• Meanwhile, heat remaining chicken broth and frozen veggies in a large microwave-safe bowl on high for 1 1/2 minutes. Remove bowl and add coucous. Mix gently once and cover tightly with plastic wrap. Set aside for 3 minutes.
• To serve, slice pork into 12 even pieces. Divide couscous mixture among 4 dinner plates and place 3 pieces of pork on each plate.