Smart Succulent Pork Tenderloin
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Smart Succulent Pork Tenderloin

Smart Succulent Pork Tenderloin

with Fresh Cucumber and Tomato Relish

There's so much to love about this seared pork on a fluffy bed of couscous, topped with fresh cucumber and tomato relish. The generous sprinkling of crumbled feta cheese over top adds to the flavour explosion.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Tenderloin

½ cup


(Contains Wheat)

113 g

Baby Heirloom Tomatoes

1 unit(s)

Mini Cucumber

7 g


1 tbsp

White Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

1 unit(s)


1 tbsp

Mediterranean Spice Blend

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories550 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate44 g
Sugar5 g
Dietary Fiber4 g
Protein48 g
Cholesterol105 mg
Sodium610 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium100 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl


Cook couscous
  • Peel, then mince the shallot. 
  • Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt, 1/2 tbsp (1 tbsp) oil and half the shallots to a medium pot.
  • Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous.
  • Stir to combine. Cover and let stand for 5 min. 
  • Meanwhile, cut cucumber into 1/4-inch pieces. 
  • Quarter tomatoes. 
  • Roughly chop parsley. 
Cook pork
  • Pat pork tenderloin dry with paper towels. Cut tenderloin into 1 1/2-inch thick medallions. 
  • Season with salt and Mediterranean Spice Blend. 
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then pork medallions. Pan-fry until golden-brown and cooked through, 6-8 min per side.**
Make relish
  • Add tomatoes, cucumbers, parsley, vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. 
  • Season with salt and pepper, then toss to combine. 
Finish and serve
  • Fluff couscous with a fork. Stir in half the feta and season with pepper. 
  • Thinly slice pork. 
  • Divide couscous between bowls. Top with pork, cucumber relish and remaining feta. 
Modularity step (under step 3)

If you've opted to get pork tenderloin, cut into 11/2-inch medallions. Season and cook it in the same way the recipe instructs you to season and cook the pork chops. 

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