Pork with Pistachio-Lemon Vinaigrette
Tomato-Basil Couscous
Ingredients
- 2 (1-lb) pork tenderloin, trimmed
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 5 Tbsp olive oil, divided
- 3 Tbsp dry-roasted, salted pistachios, very finely chopped
- 3 Tbsp finely shredded Parmesan cheese
- 2 Tbsp fresh lemon juice
- 1½ Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 425°F. Sprinkle pork with ¼ tsp salt and pepper.
- Cook pork in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 minutes, turning occasionally to brown on all sides.
- Carefully transfer pan to oven. Bake 10 to 15 minutes or until a meat thermometer inserted into thickest portions reads 145°F.
- Whisk together ¼ cup oil, ¼ tsp salt, pistachios, and remaining ingredients in a bowl. Slice pork, and drizzle with vinaigrette.
Side Dish Ingredients
- 1½ cups whole wheat Israeli (pearl) couscous
- 2 tsp bottled minced garlic
- 2 Tbsp olive oil, divided
- 2 cups water
- ½ tsp salt
- ¼ tsp pepper
- 1 pint grape tomatoes, halved
- 1 (1-oz) pkg fresh basil, thinly sliced
- ¼ cup finely shredded Parmesan cheese
Side Dish Instructions
- Cook couscous and garlic in 1 Tbsp hot oil in a large saucepan over medium-high heat 1 minute or until couscous is toasted.
- Add water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
- Add tomatoes and 1 Tbsp oil; fluff with a fork. Cool slightly. Stir in basil and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
305
|
215
|
520
|
| Fat (g) | 18 | 6 | 24 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 4 | 37 | 41 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 345 | 227 | 572 |
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