Mediterranean Pork Tenderloin with Couscous {Slow Cooker}

4.80 from 15 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.

Prep Time10

Cook Time2

Total Time2 10

Course: Slow cooker

Cuisine: Mediterranean

Servings: people

Calories: 461kcal

Author: Good Dinner Mom

Ingredients

1 cup chicken broth
4 garlic cloves minced and divided
1 Tbsp garam masala
1 tsp sea salt
½ tsp fresh ground black pepper
2 12-16 oz. pork tenderloins
1 cup couscous
½ cup raisins
½ cup sliced almonds toasted

For the Parsley Vinaigrette:

Instructions

Prep the slow cooker: Add chicken broth and half of the minced garlic to the slow cooker.
1 cup chicken broth, 4 garlic cloves
Season the pork: In a small bowl, mix garam masala, salt, and pepper. Pat pork dry and rub seasoning all over.
1 Tbsp garam masala, 1 tsp sea salt, ½ tsp fresh ground black pepper, 2 12-16 oz. pork tenderloins
Cook the pork: Place tenderloins in the slow cooker, alternating thick and thin ends.Cover and cook on low for 1–2 hours, until pork reaches 145–155°F.
Rest the pork: Transfer pork to a cutting board and tent with foil.
Cook the couscous: Pour cooking liquid into a measuring cup. Return 1 cup liquid to the slow cooker.Add couscous and raisins.Cover and cook on high for about 15 minutes, until tender.
1 cup couscous, ½ cup raisins
Finish the couscous: Fluff with a fork, then stir in toasted almonds.
½ cup sliced almonds
Make the vinaigrette: Whisk together olive oil, parsley, vinegar, and remaining garlic.Season with salt and pepper to taste.
½ cup extra-virgin olive oil, ½ cup minced fresh parsley, 2 Tbsps red wine vinegar, salt and pepper
Serve: Slice pork and serve with couscous.Spoon vinaigrette over both just before serving.

Notes

Notes & Tips

Use a thermometer for best results
Pork tenderloin is done at 145–155°F. It will be slightly pink inside—this is normal and keeps it juicy.
Don’t overcook the pork
Tenderloin cooks quickly in a slow cooker. Check at the 1-hour mark if your pieces are smaller.
Toast the almonds
This simple step adds a lot of flavor and crunch—worth the extra few minutes.
Couscous will look dry at first
Once you fluff it with a fork, it will loosen and become light and fluffy.
Make the vinaigrette fresh
The flavor is brightest when made just before serving.
Adjust sweetness if needed
If you prefer less sweetness, reduce the raisins slightly or swap for chopped dried apricots.

Nutrition