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Mediterranean Pork Tenderloin with Couscous {Slow Cooker}

31 Comments

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Slow cooker pork tenderloin

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.

Slow cooker pork tenderloin

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.
marinade for pork tenderloin in a white bowl with a green and white napkin

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.

Slow cooker pork tenderloin and couscous on a plate

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!

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4.91 from 10 votes

Mediterranean Pork Tenderloin with Couscous {Slow Cooker}

Ready in just a couple of hours, juicy pork tenderloin with a side couscous salad featuring a delicious parsley vinaigrette for spooning over the couscous and the pork. The tenderloin will be a rosy color throughout, since it's cooked gently in the slow cooker. Super juicy and tender.
Course Slow cooker
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author Good Dinner Mom

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.

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Published on January 9, 2017

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    Recipe Rating




  1. Louise O'Hare says

    February 14, 2021 at 1:22 PM

    5 stars
    I made this tonight as a Valentine’s Day meal for me and my partner. INCREDIBLE!!!
    It was so easy to make and so delicious.
    I only used 1 tenderloin for the 2 of us (and a toddler) but cooked the same amount of couscous and we ate it all so I would probably suggest cooking a little more for 4.
    Thank you so much for this. I will definitely be making this again xoxo

    Reply
    • Sally Humeniuk says

      February 15, 2021 at 11:48 PM

      Hi Louise! I’m honored that you made this for your special night, including for your little one. Thanks for taking the time to comment, it means a lot! 🙂

      Reply
  2. Elicia says

    May 15, 2020 at 5:48 PM

    4 stars
    Very good. Doubled the recipe for our family and used pearl couscous. Served with roasted asparagus. Thoroughly enjoyed.

    Reply
    • Sally Humeniuk says

      May 17, 2020 at 12:01 PM

      Thanks Elicia, I’m glad your family liked it!

      Reply
  3. Grace says

    August 25, 2019 at 7:17 PM

    5 stars
    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!!

    Reply
    • Sally Humeniuk says

      August 25, 2019 at 9:43 PM

      Thanks so much, Grace!

      Reply
  4. Suzy says

    April 19, 2019 at 4:59 PM

    5 stars
    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.

    Reply
    • Sally Humeniuk says

      April 20, 2019 at 1:03 PM

      Suzy, thanks so much! Love the idea of chimichurri with this. I really appreciate you taking the time to comment. 🙂

      Reply
  5. Cindy @ The Sweet Nerd says

    February 12, 2019 at 7:20 PM

    5 stars
    This looks amazing! I haven’t made pork tenderloin in a while, and never paired it with couscous. Bookmarking!

    Reply
  6. Suzy says

    February 12, 2019 at 7:13 PM

    Love anything Mediterranean! Thanks so much for sharing

    Reply
  7. Dannii says

    February 12, 2019 at 7:06 PM

    5 stars
    I love anything with Mediterranean flavours and and we are always looking for new ways to jazz up pork.

    Reply
  8. Noelle says

    February 12, 2019 at 6:53 PM

    5 stars
    What a great recipe, loved it!

    Reply
  9. Beth Neels says

    February 12, 2019 at 6:32 PM

    5 stars
    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!

    Reply
  10. Diane says

    January 19, 2019 at 2:49 PM

    Do you have a Instant Pot version for this recipe?

    Reply
    • Sally Humeniuk says

      January 19, 2019 at 3:00 PM

      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.

      Reply
      • Diane says

        January 19, 2019 at 9:18 PM

        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!

        Reply
        • Sally Humeniuk says

          January 20, 2019 at 12:14 AM

          Great, you’ll love those! And if you’re a fan of Chile Verde, my Instant Pot Chile Verde is mind blowing. 😉

          Reply
          • Diane says

            January 21, 2019 at 1:27 AM

            Family loved the chicken wings! Juicy and so easy! I made the spice mix and used the Buffalo style sauce. Will definitely make again!

  11. karen says

    January 11, 2019 at 3:42 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      January 11, 2019 at 5:01 AM

      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. 🙂

      Reply
  12. Sharon says

    March 20, 2018 at 3:31 AM

    Can this be done without using a slow cooker?

    Reply
    • Sally Humeniuk says

      March 20, 2018 at 4:41 PM

      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.

      Reply
      • Sharon says

        August 3, 2018 at 8:36 PM

        Thank you!

        Reply
  13. Betty says

    March 11, 2018 at 3:16 AM

    5 stars
    Wow! Loving this vinagrette! And pairs great with couscous. Thanks for sharing

    Reply
    • Sally Humeniuk says

      March 11, 2018 at 8:03 PM

      Thanks Betty! It’s so great because it flavors the couscous and the meat at the same time!

      Reply
  14. Alison says

    January 18, 2018 at 4:14 PM

    Should I brown the tenderloin first?
    Thanks!

    Reply
    • Sally Humeniuk says

      January 18, 2018 at 5:51 PM

      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!

      Reply
  15. Danya says

    October 1, 2017 at 9:49 PM

    Is the combined weight of pork 12-16 oz? Or 2 pcs, each weighing 12-16 oz which would weigh combined 24-32 oz?

    Reply
    • sally says

      October 4, 2017 at 6:52 PM

      Each tenderloin is 12-16 ounces.

      Reply
  16. Sharon Herbut says

    September 22, 2017 at 3:56 PM

    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.

    Reply
    • sally says

      September 23, 2017 at 11:46 PM

      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. 🙂

      Reply

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