Pork tenderloin in a frying pan
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 454, total fat 18 G., saturated fats G., proteins 35 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 454, total fat 18 G., saturated fats G., proteins 35 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.
The unusual combination of pork and feta cheese will add variety to your dinner table. This exquisite and aromatic dish will fill your home with the aromas of Greece. Spicy, juicy, tender, and incredibly delicious, it will captivate you and your loved ones and become a family favorite.
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 large pork tenderloin, trimmed of fat (about 600 g)
- 1 cup couscous
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1/2 tsp garlic powder
- 3 tbsp. l. olive oil
- 1/4 cup crumbled feta cheese
- 2 Persian cucumbers, thinly sliced into half rings
- 1/4 cup chopped dill and parsley
- 3 tablespoons chopped sun-dried tomatoes
- Juice of 1/2 lemon, and wedges for serving
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Recipes with similar ingredients: pork, couscous grain, feta cheese, cucumbers, sun-dried tomatoes, lemon juice, allspice, oregano, garlic powder, dill, parsley
Cooking the dish according to the recipe:
- Combine the allspice, oregano, and garlic powder in a bowl. Prick the pork all over with a fork. Sprinkle with 1/2 teaspoon of salt and a small amount of ground black pepper; rub the spice mixture in.
Heat a large ovenproof nonstick skillet over medium heat with 1 tablespoon olive oil. Add the pork and cook, turning, until golden brown, about 5 minutes. - Preheat oven to 190 ⁰С.
Transfer the skillet to the oven. Cook for about 20 minutes, until a thermometer inserted into the center of the pork registers 140°F (60°C). Transfer to a cutting board and let rest for 5 minutes. - Meanwhile, heat a medium saucepan with 1 tablespoon of olive oil over medium heat. Add the couscous and cook, stirring, for 5 minutes, until tender. Add 1.75 cups of water, 1/2 teaspoon of salt, and a pinch of ground pepper. Bring to a boil, then reduce heat to low; cover and simmer for 15 minutes, until the liquid has evaporated.
- Loosen it up couscous with a fork and refrigerate. Add feta cheese, cucumbers, dill, parsley, sun-dried tomatoes, lemon juice, and the remaining 1 tablespoon olive oil; toss to combine. Season with salt and pepper. Serve with the pork and lemon wedges.
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