Pork tenderloin with spicy carrots and couscous in a pan
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 210, total fat 6 G., saturated fats 1 G., proteins 15 G., carbohydrates 25 G., fiber 3 G., cholesterol 35 mg, sodium 50 mg, sugar 6 G.
Serving size: 1 of 8 servings
Calories 210, total fat 6 G., saturated fats 1 G., proteins 15 G., carbohydrates 25 G., fiber 3 G., cholesterol 35 mg, sodium 50 mg, sugar 6 G.
Pan-seared pork tenderloin, lemon-ginger carrots, and couscous with dried apricot chunks come together beautifully in this quick, Middle Eastern-inspired dish, made on the stovetop in one pan (dishwasher-safe, too). Consider pumpkin pie spice your secret weapon. This delicious blend of spices delivers a burst of flavor in just one ingredient. The tenderloin turns out juicy and incredibly tender, with a crisp, spiced crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork tenderloin, trimmed (about 500 g)
- 1.5 teaspoons pumpkin pie spice
- 1.5 tsp ground cumin
- 2 tbsp. l. olive oil
- 1/4 tsp ground ginger
- 3 medium carrots, cut diagonally into 0.5 cm thick pieces.
- Half a lemon, thinly sliced and cut into quarters
- 1 cup couscous
- 0.5 cups chopped dried apricots
- 2 cups loosely packed baby spinach
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Cooking the dish according to the recipe:
- In a small bowl, combine pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt, and a pinch of freshly ground black pepper. Rub the spice mixture all over the pork tenderloin.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat until very hot. Place the pork tenderloin in the center of the pan. Cook, turning occasionally and keeping it centered, until browned on all sides, about 5 minutes.
- While the pork is frying, combine the ginger, carrots, lemons, remaining 1/2 teaspoon cumin, and 1 teaspoon salt in a small bowl. Pour the remaining 1 tablespoon olive oil into the pan on one side of the pork tenderloin, then add the carrot mixture, spreading it out in an even layer. Leave the other side of the pan empty.
- Reduce heat to low, cover the pan, and cook until the carrots are bright orange and just beginning to soften, about 8 minutes.
- Meanwhile, combine couscous, dried apricots, and 1.5 teaspoons of salt in a medium bowl. Add the couscous and 1.5 cups of water to the empty edge of the pan.
- Place the spinach on top of the carrots, cover the pan and cook until the couscous is fluffy and tender and a meat thermometer inserted into the thickest part of the tenderloin registers 150°F (65°C), about 10 minutes.
- Transfer the pork to a cutting board and slice. Serve with carrots and couscous.
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