As close as I'll get to a Mediterranean cruise!

I was trying to decide what to have for dinner tonight when I realized that I had a pork tenderloin sitting in my refrigerator that needed to be used before it went bad. And no one wants to have pork tenderloin go bad because it is not exactly a cheap cut of meat. So I knew that would be what we were having, but I wasn't sure exactly how to prepare it. Luckily, I came across a recipe in my Williams-Sonoma cookbook for Tuscan-Style Roast Loin of Pork. I figured the tenderloin would work just as well, so I set out to make it...along with Parmesan Garlic & Herb Couscous, fried squash, and cooked carrots. The tenderloin turned out to be AMAZING! The flavor from the rub was incredible. This is quite possibly mine and Ryan's favorite meat dish ever. It doesn't take too long to make either. Total prep time is about 20-25 minutes, and it roasts in the oven for 45 minutes, but you can do other things during that time. Also, if you have an herb garden, it will make this dish more budget-friendly, since fresh herbs are fairly expensive to buy at the grocery store.

The couscous was a new thing for us. I have seen a lot of recipes using couscous, but I had never been brave enough to actually try it. I set aside my fears for one night, and it actually turned out good! In my opinion, it was a little bland, but I can always add more herbs next time. Also, after I had started cooking it, I realized I didn't have any chicken broth, so I simply used water instead. This might also make it less bland in the future. But never fear, dear reader, Ryan thought it was great!

You should definitely try both of these recipes ASAP!

Roasted Tuscan Pork Tenderloin
adapted from The Williams-Sonoma Cookbook



Ingredients:

2 tbsp. chopped fresh thyme or 1 tbsp. dried
1 tbsp. chopped fresh sage or 1 1/2 tsp. dried
6 cloves garlic, minced
2 tsp. salt
1 tsp freshly ground pepper,
2 tbsp. olive oil, or as needed
1 boneless pork tenderloin

In a small bowl, make an herb paste by mixing together the thyme, sage, garlic, pepper, and enough oil to make a thick paste. You may need more or less than 2 tbsp.

Score the top of the roast in 1 or 2 places. Rub the herb paste all over the meat and let stand at room temperature for at least 15 minutes or up to 1 hour before cooking, or cover and refrigerate overnight. Bring the tenderloin to room temperature, if necessary, before cooking.


Preheat the oven to 350 degrees F. Oil a roasting pan just large enough to hold the pork. Place the pork in the pan, fat side up, and roast for 45 minutes, or longer if needed. Test for doneness using an instant-read thermometer or by cutting into the meat. Pork tenderloin should be removed from the heat when the internal temperature reaches 150 degrees F or when the meat is slightly pink at the center. Let rest, tented loosely with aluminum foil, for 10 minutes, slice, and serve.


Parmesan Garlic & Herb Couscous
a Lauren Hanson original

Ingredients:

2 tbsp. butter
2-3 garlic cloves, minced
3/4 cup couscous
1 tbsp. rosemary
1 tbsp. thyme
1 c. water or chicken stock
shredded Parmesan

Melt butter in a medium sauce pan until it starts to brown. Add minced garlic, rosemary, and thyme.

Add the couscous, and stir for about 1 minute. Then remove from the heat, and add water or chicken stock.

Cover and let sit for 5 minutes until the couscous absorbs all of the liquid. Fluff with a fork, top with shredded Parmesan and serve.




Note: for the fried squash the only change I made from a normal recipe is to use 2% milk instead of buttermilk. This way, it's not quite as fattening, but still delicious!