Greek Pork Tenderloin With Israeli Couscous Food

PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
• Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
• Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

GRECIAN PORK TENDERLOIN

Steps:

• Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag.
• Shake sealed bag until ingredients are well mixed.
• Taste the marinade for tartness.
• If too tart, add a little more oil.
• Not enough zing, add more lime.
• The garlic and salt flavors should also be up front, yet not overpowering.
• Place the tenderloins in the bag, seal, and turn to coat.
• Marinate in the refrigerator for 2 to 5 hours.
• Preheat grill for medium heat.
• Lightly oil the grill grate, and discard marinade.
• Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.