Mediterranean Pork Tenderloin with Couscous

Recipe Classifications


Mediterranean (not Italian)




Gluten-Free, Dairy-Free, Nut-Free, Keto, Paleo, Whole30, Atkins, Mediterranean Diet, DASH


Brown / White

Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Under 1 Hour)


Mediterranean Pork Tenderloin with Couscous

I love pork tenderloin. Apparently, the world loves it too since It's found in most cuisines. In the Mediterranean, pair with a couscous salad for a meal that will not disappoint. In addition to being special, it’s super easy.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 848kcal


Pork Tenderloin

  • 1 teaspoon ground allspice you can make your own with 1/2 cinnamon, 1/4 cloves, and 1/4 nutmeg.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 large pork tenderloin about 1 1/4 pounds, trimmed
  • salt and pepper ideally, Kosher, freshly ground
  • 3 tablespoons extra-virgin olive oil


  • 1 cup couscous sub cauliflower couscous for low-carb or paleo meals
  • 1/4 cup feta cheese crumbled
  • 2 cucumbers halved and sliced
  • 1/4 cup fresh dill chopped, can sub with parsley


Pork Tenderloin

  • Preheat the oven to 375 degrees F. Pierce the pork all over with a fork.
  • Rub meat with the allspice, oregano, garlic powder, salt, and pepper.
  • Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.


  • Meanwhile, cook couscous in rice cooker or instant pot, following machine's directions.
    Or, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
  • Once cool. mix in the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss.


  • Serve with lemon wedges.


  1. This meal freezes and reheats well.


Calories: 848kcal | Carbohydrates: 38g | Protein: 102g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 303mg | Sodium: 351mg | Potassium: 2080mg | Fiber: 4g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 6mg

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Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.