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Balsamic Pork Tenderloin with Parmesan Couscous Recipe

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This recipe for Balsamic Pork Tenderloin with Parmesan Couscous is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1-lb pork tenderloins
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 6-oz container feta cheese
1 pint cherry tomatoes
1/4 cup broth
2 5.9 oz boxes of Parmesan couscous
2 1/2 cup water
4 tsp. butter
1/2 cup grated Parmesan cheese
Juice of 1 lemon
1/2 cup heavy cream
Chopped flat-leaf parsley, for garnish
Directions:
Directions:
Place the pork in a plastic zip-top bag and add the balsamic vinegar and olive oil, turning to coat. Squeeze excess air out of bag and refrigerate, 8 hours or overnight.

Preheat oven to 500ºF. Place the pork on a foil-lined, rimmed baking sheet, reserving marinade. Roast pork in oven for approximately 15 minutes, turning once. Sprinkle cheese and tomatoes over and around pork and return to oven for 5 additional minutes, or until internal temperature reaches 140º. Remove from oven, cover loosely with foil, and allow to rest 5 minutes.

Meanwhile, simmer marinade and broth in small saucepan over medium-low heat until reduced.

Prepare couscous to package directions using water and butter. When couscous is done (after standing 5 minutes), stir in the Parmesan cheese, cream, and lemon juice.

Slice pork 3/4 inch thick, serve over couscous with tomatoes, feta, and sauce. Sprinkle with parsley to garnish.
Personal Notes:
Personal Notes:
5-6 servings

 

 

 

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