Foolproof Mediterranean Tenderloin in the slow cooker with couscous and a light parsley vinaigrette, perfection in just a couple hours.
I love slow cooker recipes that are unique and this Mediterranean Pork Tenderloin with Couscous Salad dosen’t disappoint. In addition to being special, it’s super easy and you can’t mess it up. The pork is absolutely tender and juicy, and after removing the meat from the slow cooker, the couscous is made in about fifteen minutes while you whisk together an incredible chimichurri-style parsley vinaigrette for spooning over everything.
Garam Masala – How I love thee
Garam Masalaisamixture of cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns. This is one of my favorite Indian spices, if not one of my favorites, period. It’s a warm spice (literally that’s what garam masala means), without heat. Thanks to the complexity of the garam masala, this plus salt and pepper, are all you need to prep the tenderloin. I buy it readily in supermarkets, but you can make your own and the best site for finding excellent spice blend recipes is at Kevin is Cooking, to be sure.Since the tenderloin is a lean cut of meat, it only needs two hours (or less) until it’s juicy and fork-tender. The meat remains pink because of the gentle slow cooking but don’t worry, it’s absolutely done. A meat thermometer is your best friend to ensure perfection without ruining overcooking the tenderloin.
Parsley Vinaigrette
This parsley vinaigrette is nicely drizzled over the couscous salad as well as the meat for a fresh, Mediterranean delight. One of my taste-testers who took some of this home said her daughter used her finger to get the last little bit out of the bowl. I couldn’t blame her, I loved it too.
And what’s not to love about getting a full meal in one pot? The warm couscous and raisin salad cooks for 15 minutes in the slow cooker after the tenderloin is removed. The potent liquid that’s left behind is the perfect medium for flavoring the couscous. Just before serving, toasted almonds (don’t skip the toasting part!) are tossed into the couscous/raisin mixture. Then drizzle the parsley vinaigrette over everything. Light and flavorful, ready in no time, one pot. Sounds like dinner to me!
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4.79 from 14 votes
Ready in just a couple of hours, juicy pork tenderloin with a side couscous salad featuring a delicious parsley vinaigrette for spooning over the couscous and the pork. The tenderloin will be a rosy color throughout, since it's cooked gently in the slow cooker. Super juicy and tender.
Course Slow cooker
Cuisine Mediterranean
Prep Time 10 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 10 minutes minutes
Servings 5 people
Calories 461
Author Good Dinner Mom
Ingredients
- 1 cup chicken broth
- 4 garlic cloves, minced and divided
- 1 Tablespoon garam masala
- Salt and pepper
- 2- 12-16 oz. pork tenderloins, trimmed
- 1 cup couscous
- ½ cup raisins
- ½ cup sliced almonds, toasted
For the Parsley Vinaigrette:
- ½ cup extra-virgin olive oil
- ½ cup minced fresh parsley
- 2 Tablespoons red wine vinegar
Instructions
Combine 1 cup broth and 2 teaspoons garlic in slow cooker. In a small bowl, combine 1 Tablespoon garam marsala with 1 teaspoon salt and ½ teaspoon fresh ground black pepper. Pat meat dry and rub the garam marsala mixture all over 2 12-16 ounce trimmed tenderloins. Nestle tenderloins into slow cooker side by side, alternating thicker end to thinner end. Cover and cook until pork is tender and registers 155 degrees, 1 to 2 hours on low.
Transfer tenderloins to carving board and tent with aluminum foil. Pour cooking liquid into cup or liquid measure, then return 1 cup liquid back into the slow cooker (You could pour the liquid into a fat separator and let sit for 5 minutes before pouring back into slow cooker, but the fat is so minimal, you won't get much separation). Add 1 cup couscous and ½ cup raisins into liquid. Cover and cook the couscous on high until tender, about 15 minutes. Fluff couscous with a fork, then stir in ½ cup almonds (couscous will seem very dry until you fluff it).
Make the Parsley Vinegrette:
Whisk ½ cup oil, ½ cup parsley, 2 Tablespoons vinegar, and remaining 2 teaspoons garlic together in a bowl and season with ½ teaspoon salt and pepper to taste. Slice tenderloins and transfer to serving platter.
Serve with couscous and parsley vinaigrette for pouring over both.
Nutrition Facts
Mediterranean Pork Tenderloin with Couscous {Slow Cooker}
Amount Per Serving (8 g)
Calories 461Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Trans Fat 0.002g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 1mg0%
Sodium 188mg8%
Potassium 337mg10%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 1g1%
Protein 9g18%
Vitamin A 507IU10%
Vitamin C 10mg12%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Slightly adapted from America’s Test Kitchen.
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