Pasture-Raised Pork with Couscous and Vegetables

Photo: Mikkel Vang
Prep Time:
1 hrs 5 mins
Total Time:
2 hrs

Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a little spice.



  • 1 ¾ cups low-sodium chicken broth

  • 2 cups Israeli couscous

  • Extra-virgin olive oil, for drizzling

Roasted Vegetables

  • 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces

  • 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt


  • 2 pork tenderloins (2 ¼ pounds total)

  • Coarse salt and freshly ground pepper

  • 1 tablespoon safflower oil


  • 1 tablespoon extra-virgin olive oil

  • 1 onion, thinly sliced

  • 1 clove garlic, minced

  • Coarse salt

  • 1 pint cherry tomatoes, halved

  • 1 tablespoon fresh flat-leaf parsley, finely chopped

  • 1 tablespoon fresh cilantro, finely chopped

  • ½ cup Harissa Paste, plus more for serving


  1. Couscous: Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more. Remove from heat, drizzle with olive oil, and toss to coat. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.

  2. Roasted vegetables: Preheat oven to 400 degrees. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes. Let cool completely on sheet.

  3. Pork: Raise oven heat to 425 degrees. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in safflower oil to coat. Add pork and brown on all sides, turning as needed, about 12 minutes total. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.

  4. Salad: Meanwhile, heat olive oil in a large saute pan over medium. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.

  5. Add couscous, roasted vegetables, and harissa to salad; toss to combine. Season with salt. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.

Cook's Notes

We like to use pork from heritage pig breeds which spend their days pasturing in a woodland environment. Their meat has more marbling and flavor than their modern counterparts, which are bred for leanness.

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