SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS

Skillet Pork Tenderloin with Spiced Carrots and Couscous image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon ground ginger
3 medium carrots, cut 1/4 inch thick on the bias
1/2 lemon, thinly sliced and then quartered
1 cup couscous
1/2 cup dried apricots, chopped
2 cups lightly packed baby spinach

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.