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🍽️ Tender Pork Tenderloin on a Couscous Bed

540 kcal · 30 min · 4 servings

Ingredients

• pork fillet 600 g
• salt pinch
• pepper, black ground pinch
• garlic cloves 2 pcs.
• thyme, fresh 10 g
• oil 2 tbsp
• vegetable broth 300 ml
• couscous 200 g
• onions, yellow 1 pcs.
• zucchini 1 pcs.
• pepper, red 1 pcs.
• herbs of Provence, dried pinch
• olive oil 2 tbsp

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with fan setting.
2. 2. Rinse the pork tenderloin under cold water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Season the tenderloin generously with salt and black pepper.
5. 5. Press a clove of garlic flat with the side of a knife.
6. 6. Wash the thyme sprigs and shake them dry.
7. 7. Heat oil in a frying pan over high heat.
8. 8. Sear the pork tenderloin along with the garlic and thyme.
9. 9. Cook the meat for about five minutes until it is golden brown all over.
10. 10. Wrap the seared meat tightly in aluminum foil along with the garlic and herbs.
11. 11. Place the packet into the preheated oven.
12. 12. Cook the meat for about 15 minutes until it remains tender and pink inside.
13. 13. Bring the vegetable broth to a boil in a pot.
14. 14. Pour the boiling broth over the couscous in a bowl.
15. 15. Cover the bowl immediately with cling film.
16. 16. Let the couscous swell for about 10 minutes.
17. 17. Halve the onion lengthwise and peel it.
18. 18. Dice the onion into fine cubes.
19. 19. Wash the zucchini and cut off the ends.
20. 20. Cut the zucchini into small cubes.
21. 21. Wash the bell pepper and halve it.
22. 22. Remove the stem and seeds from the bell pepper.
23. 23. Dice the bell pepper as well.
24. 24. Reheat the frying pan to medium heat.
25. 25. Sauté the onion, zucchini, and bell pepper in the pan drippings.
26. 26. Cook the vegetables for about four minutes.
27. 27. Season the vegetables with salt, pepper, and Herbs de Provence.
28. 28. Take the meat out of the oven and carefully open the foil.
29. 29. Add the sautéed vegetables to the swollen couscous in the bowl.
30. 30. Finish the couscous mixture with a splash of olive oil.
31. 31. Season the couscous mixture finally with salt and pepper.
32. 32. Slice the pork tenderloin into thick slices.
33. 33. Divide the vegetable couscous among the plates.
34. 34. Place the meat slices on top of the couscous.
35. 35. Drizzle the dish with the juices from the aluminum foil.
36. 36. Serve the meal immediately and enjoy.

Nutrition per serving

• kcal: 540
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 56 g