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Dinner

Pork Tenderloin with Summer-Squash Couscous

Pearled couscous stands up well to a smoky and sweet relish made with grilled grilled scallions, vinegar, oil, and mint. Add grilled pork and vegetables, and you’ve got a wonderful summer supper.

Ingredients :

    1 pork tenderloin (1 pound), trimmed of silver skin
    Coarse salt and freshly ground pepper
    1 tablespoon Dijon mustard
    1 ½ teaspoons fennel seeds, toasted and ground
    6 tablespoons extra-virgin olive oil, plus more for brushing
    1 cup pearled couscous (5 ½ ounces)
    1 bunch scallions (about 8)
    4 medium summer squashes, cut lengthwise into ¼-inch planks
    2 tablespoons white balsamic vinegar
    ½ cup packed fresh mint leaves, chopped

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

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+1 980 333 4817

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