Cinnamon Pork Tenderloin and Raisin Couscous







A recipe allowed in a diet.

When you’re putting together your menu for Christmas dinner, think of this recipe as a perfect main course. This fried and baked pork tenderloin with couscous really brings on the extra flavors and textures: raisins, lemon zest, salt, pepper, mint leaves, and lemon juice. Work on the meat first and also flavor it with cinnamon and cumin powder.

Nutritional Chart

Calories: 678 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 60 g
  • 28 g
  • 45 g

Ingredients Needed for Cinnamon Pork Tenderloin and Raisin Couscous

2 tablespoons of vegetable oil
1 pound pork tenderloin
1 tablespoon olive oil
cumin powder
10 ounces of couscous
2 tablespoons of raisin
1 teaspoon cumin powder
1 teaspoon lemon zest
3 leaves fresh mint
1 tablespoon lemon juice
1 cup fat free yogurt
2 tablespoons of ginger root shredded

How to Make Cinnamon Pork Tenderloin and Raisin Couscous

  1. Add 2 tablespoons of vegetable oil in a skillet and place it over medium heat.
  2. Lay the pork tenderloin into the skillet and cook it for 3-4 minutes on each side or until it turns light brown.
  3. Add the pork tenderloin to a baking tray and drizzle the olive oil over it. Sprinkle with cumin powder and cinnamon. Roast it for 45 minutes at 400⁰ F/200⁰.
  4. Use a bowl to add the couscous, raisins, cumin powder, lemon zest, fresh mint leaves, and lemon juice. Season with salt and pepper. Mix and set aside.
  5. Mix the yogurt, ginger, and some salt to make a dip.
  6. Serve the tenderloin with couscous and yogurt dip.

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