Honey Mustard Pork Tenderloin
and pearl couscous with butternut squash and cranberries

Name: Honey Mustard Pork Tenderloin
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 lbs Butternut squash, cubed; 1 cup Pasta, pearl couscous (sub any small pasta shape); 1 Tbsp Parsley (opt), chopped; 1 tsp Brown sugar; 1 tsp Vinegar, balsamic; 1 Tbsp Oil, olive; 1/4 cup Cranberries, dried; 1/4 cup Pistachios, shelled (sub walnuts or pecans); 3 Tbsp Mustard, Dijon (preferably a whole grain style); 2 Tbsp Honey; 2 Tbsp Oil, olive; 1 tsp Thyme, dried; 1 tsp Vinegar, balsamic; 1 tsp Soy sauce, low-sodium; 1 lb Pork tenderloin, trimmed; 1 Tbsp Oil, cooking; 1/2 cup Stock, any type

Active: 60 Total: 60

Original GF Paleo Vegetarian

The sweet and savory flavors of this pork tenderloin with a flavorful pan sauce pairs perfectly with a pearl couscous salad that we last featured with salmon in 2021.

Ingredients

Metric

Servings:

Pearl Couscous Pasta Salad with Roasted Butternut Squash:

Butternut squash - 1 1/2 lbs , cubed
Pasta, pearl couscous - 1 cup (sub any small pasta shape)
Parsley (opt) - 1 Tbsp , chopped
Brown sugar - 1 tsp
Vinegar, balsamic - 1 tsp
Oil, olive - 1 Tbsp
Cranberries, dried - 1/4 cup
Pistachios, shelled - 1/4 cup (sub walnuts or pecans)

Honey Mustard Pork Tenderloin:

Mustard, Dijon - 3 Tbsp (preferably a whole grain style)
Honey - 2 Tbsp
Oil, olive - 2 Tbsp
Thyme, dried - 1 tsp
Vinegar, balsamic - 1 tsp
Soy sauce, low-sodium - 1 tsp
Pork tenderloin, trimmed - 1 lb
Oil, cooking - 1 Tbsp
Stock, any type - 1/2 cup

Prep

Squash - (If prepping right before cooking, get oven heating first.) Peel and cube squash. (Can be done up to 5 days ahead)
Cook couscous - Cook pearl couscous according to package directions. If prepping ahead, toss the pearl couscous with some oil to minimize sticking. (Can be done up to 5 days ahead)
Make Honey-Dijon sauce - Whisk together mustard, honey, olive oil (portion for pork), thyme, vinegar (portion for pork), and soy sauce. (Can be done up to 5 days ahead)
Parsley (if using) - Chop parsley. (Can be done up to 3 days ahead)
Pork tenderloin - Tenderize with a fork. Season with some salt and pepper on all sides. (Can be done 1 day ahead)

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Make

Heat oven to 425F / 218C degrees.
Toss butternut squash with brown sugar, vinegar (portion for couscous), olive oil (portion for couscous), and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized.
While the squash roasts, heat a large oven-safe skillet with cooking oil over medium-high heat. Add pork and sear on all sides until deep golden brown, 8 to 10 minutes total.
Brush the pork liberally on all sides with Honey-Dijon sauce.
Pour stock around the pork tenderloin.
Transfer the skillet to the oven and continue cooking the pork until it registers 145F / 63C, 13 to 16 minutes.
When the pork is done cooking, transfer it to a cutting board. Cover it loosely with foil and let it rest for 5 minutes. Reserve any cooking liquid.
If the couscous was made ahead, reheat in the microwave.
Toss together pearl couscous, squash, parsley, cranberries, and pistachios. Taste and season with some salt and pepper. You can add a splash of balsamic vinegar if you’d like a little more tart flavor.
Slice pork tenderloin and drizzle cooking liquid over top. Serve pork with couscous on the side. Enjoy!

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