Cinnamon Pork Tenderloin and Raisin Couscous

  • Difficulty: Medium
  • one hour and 15 minutes
  • 2 servings

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.

Ingredients Needed for Cinnamon Pork Tenderloin and Raisin Couscous

2 tablespoons of vegetable oil
1 pound pork tenderloin
salt
pepper
1 tablespoon olive oil
cumin powder
cinnamon
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 Cook 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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