Grilled Herb-Rubbed Pork Tenderloin with Greek Israeli* Couscous


1 pork tenderloin, about 1 ¼ pound
2 garlic cloves, minced
¼ cup finely chopped flat leaf parsley
2 tablespoons chopped fresh thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper

2 tablespoons olive oil, divided
1 cup Israeli couscous, uncooked
1¾ cup water
½ teaspoon salt
Dash ground black pepper
¼ cup crumbled feta cheese
1 large English cucumber
¼ cup chopped parsley
1 cup grape tomatoes, halved
1 tablespoon lemon juice


One serving provides approximately:  37 g Protein, 32 g Carbohydrates, 3 g Fiber, 12 g Fat  (3 g saturated), 97 mg Cholesterol, 18 mcg Folate, 3 mg Iron, 693 mg Sodium

* Israeli Couscous is a “type” of couscous that is much larger in size than “regular” couscous.  Both types of couscous are made from durum wheat, which is grown in the U.S.  Both enriched and whole-wheat couscous are available in the U.S.

Grilled Herb Rubbed Pork Tenderloin with Greek Israeli Couscous


In small bowl combine garlic, parsley, thyme, ¼ teaspoon salt and pepper.  Rub pork with herb and garlic mixture.

Cook on preheated grill until center of pork reaches 140°, about 15 minutes.  Transfer to cutting board and let rest for 10 minutes.

While pork is cooking prepare couscous.  Heat 1 tablespoon oil in a medium saucepan over medium-high heat.  Add the couscous and cook, stirring until toasted, about 5 minutes.  Add water, ½ teaspoon salt and a few grinds of pepper.

Bring to a simmer, reduce heat to low; cover and cook until the liquid is absorbed, about 15 minutes.

Fluff couscous with a fork; let cool.

Add the feta, cucumbers, parsley, tomatoes, lemon juice and remaining 1 tablespoon of oil; toss.

Season with additional salt and pepper if desired.  Serve with pork.

Servings:  4