JBo’s Spiced Pork Tenderloin with Chickpea/Tomato/Feta Salad and Couscous

One of my dear friends from college, Jennie “JBo” Stevens, shares my deep love of all things cooking and food. Her meals are sublime, whether it is a silky tomato soup, farmer’s market quiche, or indulgent pot pie. She kills it every time! I love talking with her about our culinary experiences and kitchen adventures!!!

Years ago, she gave me some of her fav recipes. I make this pork tenderloin all.the.time. Sometimes I switch up the spices a little based on what I have in my cabinet, but it is always a crowd pleaser!

Tonight, I put a little Mediterranean spin on things with my side dishes. You can’t go wrong vinegar soaked veggies and feta! Btw, the couscous is just the “olive oil and garlic” boxed mix from the store made without butter/oil.

JBo’s Spiced Pork Tenderloin
1.5-2 lb pork tenderloin, trimmed
1/4 cup Worcestershire sauce
1/4 vegetable oil
1/4 soy sauce
1/2 tsp sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1 tsp garlic powder
1 tsp ground ginger
1 tsp pepper

(I also like to add 1 tsp dried mustard, parsley, and onion powder)

Mix marinade in a plastic bag for 1 hour to overnight. Place tenderloin on a baking sheet with raised sides. Discard rest of marinade. Bake at 350 degrees for 30-40 minutes or until the internal temperature is over 145 degrees. Let rest for 10 minutes before slicing.

Chickpea/Tomato/Feta Salad
1 can chickpeas, rinsed
1-2 pint grape tomatoes, sliced in half
2 green onions, sliced
1 roasted red pepper, diced
1/2 cucumber, peeled, seeded, and diced
3 Tbs feta
1/8 cup olive oil
1/8 cup red wine vinegar
1 tsp Dijon mustard
1/8 tsp oregano
Sea salt and freshly ground pepper to taste

Mix all the veggies with the feta in a bowl. In a separate bowl, make the dressing by whisking the olive oil, vinegar, mustard, and oregano together. Marinate the salad I the dressing. Pop in the fridge until your ready to serve with a slotted spoon.

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