Foolproof Mediterranean Tenderloin with couscous and a light parsley vinaigrette, just a couple hours in the slow cooker.
- 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
- 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).
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