The flavors in this simple pork tenderloin preparation combined with the Pistachio couscous were a hit at our last family dinner. In fact, I can’t wait to make this for guests. Cooking the tenderloins right in the sauce keeps this pork extremely moist and the flavors seemed to seep right into the meat. You probably have most of the ingredients on hand so impress yourself, and your palate with this new favorite pork recipe.
Sage, Dijon, and Soy-Marinated Pork Tenderloin With Pistachio Couscous
Scale
Ingredients
- For the Pork:
- 1 package of pork tenderloins (two small tenderloins in the package)
- 1 shallot, minced
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 2 Tbls. Dijon mustard
- 2 Tbls. honey
- 2 Tbls. orange juice
- 1 Tbls. fresh sage, chopped
- 1 tsp. each salt and pepper
- 1/2 tsp. red pepper flakes, optional
- 3 Tbls. olive oil
- For the Couscous:
- 1 box Israeli couscous, cooked according to directions.
- 2 Tbls. parsley
- 2 Tbls. olive oil
- 1 tsp. each salt and pepper
- 1/4 cup pistachios, chopped
Instructions
- Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and keep warm.
- Preheat oven to 350º. Spray an 11” x 17” baking dish with cooking spray.
- Using a knife poke several holes in the tenderloins about a half-inch deep so marinade can penetrate.
- In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
- Pour the marinade over the tenderloins.
- Bake uncovered for 45 minutes basting every 10-15 minutes.
- Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
- Thinly slice the tenderloins and transfer to a serving dish.
- Drizzle the marinade from the pan over the sliced pork medallions.
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