Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Summer-Squash Couscous Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 40 mins Total Time: 50 mins Servings: 4 Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish. Ingredients 1 pork tenderloin (1 pound), trimmed of silver skin Coarse salt and freshly ground pepper 1 tablespoon Dijon mustard 1 ½ teaspoons fennel seeds, toasted and ground 6 tablespoons extra-virgin olive oil, plus more for brushing 1 cup pearled couscous (5 ½ ounces) 1 bunch scallions (about 8) 4 medium summer squashes, cut lengthwise into ¼-inch planks 2 tablespoons white balsamic vinegar ½ cup packed fresh mint leaves, chopped Directions Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper. Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138 degrees, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and 1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish. Originally appeared: Martha Stewart Living, June 2016 Rate It PRINT