Name: Spice-Rubbed Pork Tenderloin with a Mediterranean Grain Salad
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 small pork tenderloins (about 1 1/2 pounds total); 1 3/4 teaspoons kosher salt, divided; 4 tablespoons olive oil, divided; 3 cups cooked farro, rice, or quinoa; 1 cup cucumber half moons; 1 cup cherry tomatoes, halved; 1 teaspoon ground cumin; 1 teaspoon light brown sugar; 1 1/4 teaspoons freshly ground black pepper, divided; 2 tablespoons fresh lemon juice; 1/2 cup crumbled feta; 2 teaspoons harissa paste; 1 cup dry white wine or low-sodium chicken broth; 4 tablespoons unsalted cold butter, cut into 8 pieces; 2 teaspoons fresh lemon juice (optional); Kosher salt, freshly ground pepper; 1/2 cup coarsely chopped herbs, such as dill, parsley, and/or mint; 1/4 cup pitted Kalamata olives, sliced in half lengthwise

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Photo by Chelsea Kyle, Food Styling by Rhoda Boone

This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make everyone happy.

Recipe notes

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