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 Masala is a mixture 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!
Mediterranean Pork Tenderloin with Couscous {Slow Cooker}
Ingredients
- 1 cup chicken broth
- 4 garlic cloves, minced and divided
- 2 12- to 16-ounce pork tenderloins, trimmed
- 1 tablespoon garam masala
- Salt and pepper
- 1 cup couscous
- 1/2 cup raisins
- 1/2 cup sliced almonds, toasted
- 1/2 cup extra-virgin olive oil
- 1/2 cup minced fresh parsley
- 2 tablespoons red wine vinegar
Instructions
- Combine broth and 2 teaspoons of the garlic in slow cooker. In a small bowl, combine garam marsala with 1 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Pat meat dry and rub the garam marsala mixture all over both 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 the couscous and raisins into liquid. Cover and cook the couscous on high until tender, about 15 minutes. Fluff couscous with a fork, then stir in almonds (couscous will seem very dry until you fluff it).
- For the parsley vinaigrette, whisk oil, parsley, vinegar, and remaining garlic together in a bowl and season with 1/2 teaspoon salt and pepper to taste. Slice tenderloins and transfer to serving platter.
- Serve with couscous and parsley vinaigrette for pouring over both.
Slightly adapted from America’s Test Kitchen.
This is one of my favourite recipes. It’s super easy, so flavourful, and a very easy meal to meal-prep. I make it on Sunday and it stores great during the week for lunches. It’s amazing!!
Thanks so much, Grace!
This was so good! I had one 1.5lb tenderloin & seared it first to get the spices to crust. Cooked for 1-1/2 hrs on low but forgot to check temp earlier so could’ve probably done a little less (will check at 1 hr next time). The couscous was perfect & chimichurri really made the dish. May try to add veg next time or on the side like asparagus or haricots verts.
Suzy, thanks so much! Love the idea of chimichurri with this. I really appreciate you taking the time to comment. 🙂
This looks amazing! I haven’t made pork tenderloin in a while, and never paired it with couscous. Bookmarking!
Love anything Mediterranean! Thanks so much for sharing
I love anything with Mediterranean flavours and and we are always looking for new ways to jazz up pork.
What a great recipe, loved it!
I must try this recipe! I love the spices you have picked! Especially garam masala! And the slow cooker is my favorite way to cook pork! Thanks for the inspiration!
Do you have a Instant Pot version for this recipe?
Hi Diane, not yet. But here’s what I’ll do when I test it in the Instant Pot if you’re willing to try, knowing you’re taking a risk ;). I’d combine all the ingredients in the Instant Pot and then pressure cook on High for 4 minutes. Do a natural release and then check the tenderloin internal temps to make sure it’s reached 165F degrees. If the couscous is not done, turn the IP on Saute’, add a little more liquid if necessary and cook, stirring occasionally, until al dente. Personally, if you’re making this for a group or event, I’d just make the slow cooker version. It only takes an hour or two. I don’t know if this helped you but I’ll be working on an Instant Pot version of this soon because it is a popular recipe.
Hi Sally
Thanks for your feedback. I just started using the Instant Pot this week and having so much fun trying different recipes. Not sure if I want to try a untested recipe at this point. I am thinking that searing the pork might be needed. I will be trying your Instant Pot Chicken Wing recipe tomorrow. Looks great!
Great, you’ll love those! And if you’re a fan of Chile Verde, my Instant Pot Chile Verde is mind blowing. 😉
Family loved the chicken wings! Juicy and so easy! I made the spice mix and used the Buffalo style sauce. Will definitely make again!
Wow – this was delicious! Entire family gobbled it up. It will definitely be on my regular rotation from now on. The 1 cup of couscous was just enough to serve 4 and if you are actually cooking 2 tenderloins, it would be way too small on an amount. Excellent meal!
Karen, I’m so glad you and your family liked this recipe! Thanks so much for taking the time to comment here. It means a lot. 🙂
Can this be done without using a slow cooker?
Hi Sharon, I’m sure it can be made in the oven rather than a slow cooker. I haven’t done it though, so I’m just guessing here with the instructions. I’d start with a 325F degree oven and use an instant-read thermometer to remove from the oven at 155F internal temp. Check at around 35-40 minutes. Then I’d make the couscous on the stove top, using some of the pan juices for the liquid. Add water if more is needed.
Thank you!
Wow! Loving this vinagrette! And pairs great with couscous. Thanks for sharing
Thanks Betty! It’s so great because it flavors the couscous and the meat at the same time!
Should I brown the tenderloin first?
Thanks!
Hi Alison, Not necessary to brown the tenderloin first. You’ll get plenty of flavor and color from the seasonings. This is a favorite of ours. Hope you like it!
Is the combined weight of pork 12-16 oz? Or 2 pcs, each weighing 12-16 oz which would weigh combined 24-32 oz?
Each tenderloin is 12-16 ounces.
I want to make this recipe because it sounds like it will be delicious. My concern is that 2 hours is not very long for a slow cooker recipe on the low setting. I’ve looked at other pork tenderloin recipes and the cooking time is from 4 to 8 hours on low. I just wanted to make sure there wasn’t a misprint. Thank-you.
Hi Sharon, That is no misprint, 2 hours is plenty for the size tenderloin specified. I checked my notes just to be sure for you. If you have a meat thermometer, you can also use that to test (145F degrees) for doneness. Two hours is perfect for done yet tender and juicy. I promise. 🙂