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Smart Succulent Pork Tenderloin

Smart Succulent Pork Tenderloin

with Fresh Cucumber and Tomato Relish
4.0(62)
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Calories
: 
550 kcal
Protein
: 
48g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • May contain traces of allergens
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
serving amount

340 g

Pork Tenderloin

½ cup

Couscous

(Contains: Wheat)

113 g

Baby Heirloom Tomatoes

1 unit(s)

Mini Cucumber

7 g

Parsley

1 tbsp

White Wine Vinegar

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

1 unit(s)

Shallot

1 tbsp

Mediterranean Spice Blend

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

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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

Cooking Steps

PDF
Cook couscous
1
  • 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. 
Prep
2
  • Meanwhile, cut cucumber into 1/4-inch pieces. 
  • Quarter tomatoes. 
  • Roughly chop parsley. 
Cook pork
3
  • 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
4
  • 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
5
  • 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)
6

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. 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Some found the dish lacking in flavor; consider adding more feta or a complementary sauce to enhance taste.
  • Ease of prep: Cooking time for pork tenderloin was longer than expected; consider finishing in the oven for more even cooking.
  • Suggestions: Use pork tenderloin instead of chops for more tender results. Increase cooking time accordingly.
  • Portions: Reviewers appreciated the generous portion sizes, making it satisfying for a summer dinner.
AI-generated from customer reviews
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