Pork Tenderloin with Carrots and Couscous

Here's another one of my makeshift recipes utilizing chosen components from a recipe in a cookbook. Pork tenderloin with a sort of vegetable medley over couscous.

I set Zack to work with the pork tenderloin. He rubbed it with paprika (and probably some other spices as he usually does), salt, and fresh ground black pepper, then put it on the grill and cooked until an instant-read thermometer reached about 138 degrees Fahrenheit.

Meanwhile, I cooked my couscous and started in on the vegetables. 

Heat a neutral-tasting oil (such as canola) over medium heat in a large skillet. Add sliced carrots, frozen corn, and whatever other vegetables you would like to have. Like bok choy. Ha ha. Okay, I know bok choy is going to sound a little weird with this (especially considering the Mexican-influenced spices involved), but I had some leftover on hand! At this point, we just needed some green and bok choy was it. Chinese cabbage. Ugh, here's the amateur cook coming into play... but I am happy to say that this vegetable combination was delicious. Spices and all.

Cook vegetables until crisp-tender and slightly browned (5-7 minutes). Add paprika, cumin, salt, and pepper. Cook, stirring, until spices are fragrant. Add the pork tenderloin and any accumulated juices to the skillet along with some fresh squeezed orange juice and chicken stock. Cover and simmer until vegetables are soft and pork is cooked through. Serve with couscous.

This was delicious. And even better the next day, I would say. Even with the bok choy. He he heee.