Pork tenderloin in a frying pan

Ingredients:

• 1 large pork tenderloin, trimmed of fat (about 600 g)
• 1 cup couscous
• 1 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1/2 tsp garlic powder
• 3 tbsp. l. olive oil
• 1/4 cup crumbled feta cheese
• 2 Persian cucumbers, thinly sliced ​​into half rings
• 1/4 cup chopped dill and parsley
• 3 tablespoons chopped sun-dried tomatoes
• Juice of 1/2 lemon, and wedges for serving

Preparation:

1. Combine the allspice, oregano, and garlic powder in a bowl. Prick the pork all over with a fork. Sprinkle with 1/2 teaspoon of salt and a small amount of ground black pepper; rub the spice mixture in.
   
   Heat a large ovenproof nonstick skillet over medium heat with 1 tablespoon olive oil. Add the pork and cook, turning, until golden brown, about 5 minutes.
2. Preheat oven to 190 ⁰С.
   
   Transfer the skillet to the oven. Cook for about 20 minutes, until a thermometer inserted into the center of the pork registers 140°F (60°C). Transfer to a cutting board and let rest for 5 minutes.
3. Meanwhile, heat a medium saucepan with 1 tablespoon of olive oil over medium heat. Add the couscous and cook, stirring, for 5 minutes, until tender. Add 1.75 cups of water, 1/2 teaspoon of salt, and a pinch of ground pepper. Bring to a boil, then reduce heat to low; cover and simmer for 15 minutes, until the liquid has evaporated.
4. Loosen it up couscous with a fork and refrigerate. Add feta cheese, cucumbers, dill, parsley, sun-dried tomatoes, lemon juice, and the remaining 1 tablespoon olive oil; toss to combine. Season with salt and pepper. Serve with the pork and lemon wedges.