Marinated Pork Tenderloin Medallions with Herb Pearl Couscous and Tomato Medley with Balsamic Drizzle

So it is midweek and you suddenly have company coming over.  You have a pork tenderloin roast in the freezer, couscous in the cupboard and tomatoes in the refrigerator, onion and garlic in the pantry. Boom!  Use the aromatics and spices for a marinade and spice up the couscous and begin reducing the balsamic.  An elegant but simple dinner on a budget to impress your guests.  Let's get to it. 

First, let's marinate the pork tenderloin. Grate or finely chop two cloves garlic and slice into discs two more garlic cloves. Separate. In a bowl, add three tablespoons of stone ground mustard with white wine, a pinch of salt and pepper, 1/2 teaspoon thyme and a tablespoon of rosemary. Add 2 tablespoons of apple cider vinegar or 3 tablespoons white wine and a tablespoon of lime juice, whatever you have on hand, and allow the thawed meat to marinate for thirty minutes to three hours. I like to put the meat into a gallon-sized zip-lock bag with the marinade and let it work its magic. If you are marinating for more than an hour, do so in the refrigerator, otherwise, if it is just for thirty minutes, on the counter will be fine. Either way, allow the meat to come to room temperature before the cooking process begins. 

Next, add flavor the to the roast when you cook it. I add 1/3 cup of stone ground or whole grain mustard in white wine with a splash of sriracha, a clove of grated garlic, a tablespoon of white wine vinegar to a small bowl and whisk vigorously.  Set that aside. 

Preheat the oven to 425 degrees.  

Now, add two or three tablespoons of extra virgin olive oil to an oven-safe skillet and, once the oil ripples, add the roast and sear it about four minutes per side, including the ends. Slice one large onion, red or white, into discs and place them into the skillet and set the roast atop the onion bed. Spoon the mustard flavoring atop the roast and place the oven-safe skillet into the oven for 35 minutes, reducing the heat to 375-degrees.  

Cook the pearl couscous according to the directions on the box, if you are making it form a box. Do not use the powdered flavoring.  Instead, add fresh grated garlic, rosemary and thyme to two tabs of butter and a tablespoon of evoo.  Add the couscous to the melted butter and heating oil over medium-high heat and toast the couscous, stirring often for three or four minutes.  Add a cup of water and bring to a boil.  Cover and allow to finish off of the heat. 

Next, remove the skillet after thirty-five minutes has gone by.  Allow the meat to rest for about ten minutes.  Slice at an angle into medallions.  

Reduce half a cup of balsamic vinegar in a small sauce pan, adding a teaspoon of lemon or lime and a few ribbons of fresh basil. When the balsamic has reduced by half, reduce the heat and after a few more minutes, remove the small sauce pan and let the reduction sit, uncovered, to cool.  It will thicken.  

After the balsamic reduction has cooled, plate the couscous, add the pork medallions atop that and drizzle the balsamic reduction over it.  I added my favorite salad ingredient, tomatoes.  I chose a medley of grape tomatoes and drizzled the balsamic over those, too.  Delightful, sweet and tangy together combination.  I love it.  

There is a bonus round for this meal!  You might have some leftovers, and I devised a fantastic lunch to make with the leftover meat.  

Thinly slice the leftover pork loin roast, add your favorite condiments to a bun or a roll, your favorite bread, let's say, add some cheese and fresh parsley or cilantro and a tiny pinch of salt and pepper.  Great make ahead lunch for the work week one day!

Thank You, my readers, for your time and consideration.  I hope you enjoyed this recipe and enjoy it for yourself!  Make it your own, add or remove spices or ingredients to suit your own taste buds.  Let me know what you think!  Thanks!
Now, go cook something for someone you love!!!

In-House Cook 

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