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Pork Tenderloin with Summer-Squash Couscous

Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, June 2016


  • 1 pork tenderloin (1 pound), trimmed of silver skin
  • Coarse salt and freshly ground pepper
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons fennel seeds, toasted and ground
  • 6 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 cup pearled couscous (5 1/2 ounces)
  • 1 bunch scallions (about 8)
  • 4 medium summer squashes, cut lengthwise into 1/4-inch planks
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup packed fresh mint leaves, chopped


  1. Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper.

  2. Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

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