Grilled Pork Tenderloin with Couscous & Heirloom Tomato Salad
I’m definitely a believer that the simplest summer dinners are the best ones. The produce this time of year is great, everything tastes better when it’s cooked on the grill, and there’s just no need for complicated comfort food. Plus, easy meals mean less time cooking and doing dishes, and more time after dinner for active pursuits like bike rides, dog walks and badminton in the backyard. You’ll never sleep better at night then after a healthy meal and an evening spent enjoying the beautiful outdoors.
For today’s #WeekdaySupper, sponsored by American Family Insurance, I reacquainted myself with pork tenderloin. It’s kind of under appreciated in our house, although I’m not sure why. It’s lean, can be flavored in just about any way you desire, and cooks up pretty quickly for an easy dinner after work (especially if you put the pork in the marinade the night before). I hadn’t made it in several years, but after this meal, I’ll be buying it much more frequently. While the pork was grilling, I cooked up some Israeli (pearl) couscous, and tossed together a simple heirloom tomato salad. Layer it all onto a big platter, and you have a presentation that’s as beautiful as it is delicious.
P.S. For an even simpler version of this dish, use your favorite bottled Greek or Italian vinaigrette in place of the marinade/dressing in this recipe.
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For the Marinade/Dressing:
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped fresh basil, plus additional whole leaves for garnish
- 2 teaspoons finely chopped fresh oregano
- 1/2 teaspoon garlic powder
- Pinch of sugar
- Pinch of kosher salt
- Pinch of ground black pepper
- 1/4 cup extra virgin olive oil
For the Pork, Couscous & Tomato Salad:
- 1 pork tenderloin (about 1 pound)
- 1 box (4.7) ounces Roasted Garlic & Olive Oil Pearled Couscous
- 1 pound assorted heirloom tomatoes, cut into large pieces
- Make the Marinade/Dressing: In a small bowl, whisk together vinegar, mustard, 2 teaspoons basil, oregano, garlic powder, sugar, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
- Place pork tenderloin in large zip-top bag; pour half of marinade/dressing over pork. Refrigerate 2 hours, or up to overnight. Cover and refrigerate remaining marinade/dressing.
- Preheat outdoor grill for direct grilling over medium heat. Cook couscous according to package directions.
- Remove pork tenderloin from marinade; discard marinade. Transfer pork to grill and cook 12 to 15 minutes or until internal temperature reaches 140 degrees F, turning occasionally. Remove from grill, cover with foil and let stand 10 minutes before slicing.
- Meanwhile, toss tomatoes with remaining marinade/dressing. Serve sliced pork with tomato salad and couscous, garnished with basil leaves.
Thursday: Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday: Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen
This post is sponsored by American Family Insurance. All opinions are my own. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography.