Balsamic Glazed Pork Tenderloin with Pearl Couscous and Roasted Brussels Sprouts

Preheat oven to 425°F (220°C).

Trim pork tenderloins of any silver skin. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Finely chop 2 tablespoons fresh rosemary and 1 tablespoon fresh thyme. Mince 4 cloves of garlic. Mix herbs and garlic with 2 tablespoons olive oil in a small bowl.

Rub the herb mixture all over the pork tenderloins. Let sit at room temperature for 15 minutes.

Meanwhile, trim the ends off 1½ pounds of Brussels sprouts and cut them in half. Toss with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ¼ teaspoon red pepper flakes on a rimmed baking sheet.

In a small saucepan, combine ½ cup balsamic vinegar, 3 tablespoons honey, and 2 teaspoons Dijon mustard. Bring to a simmer over medium heat and cook for 8-10 minutes until reduced by half and slightly thickened. Set aside.

Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloins and sear on all sides until golden brown, about 2-3 minutes per side.

Transfer the skillet with pork to the oven and roast for 15-18 minutes or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).

At the same time, place the baking sheet with Brussels sprouts in the oven and roast for 20-25 minutes, stirring halfway through, until caramelized and tender.

While the pork and Brussels sprouts are roasting, finely dice the shallot. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced shallot and cook until softened, about 2-3 minutes.

Add 2 cups pearl couscous to the saucepan and toast for 2 minutes, stirring frequently.

Pour in 2½ cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the couscous is tender and the liquid is absorbed.

Stir ⅓ cup dried cranberries and ¼ cup toasted pine nuts into the couscous. Season with 1 teaspoon kosher salt and zest from 1 lemon. Squeeze in juice from half the lemon.

When the pork reaches 145°F, remove from the oven and brush generously with the balsamic glaze. Let rest for 5 minutes.

Slice the pork tenderloins into ½-inch medallions.

To serve, place a portion of pearl couscous on each plate, arrange pork medallions on top, and add a serving of roasted Brussels sprouts. Drizzle the remaining balsamic glaze over the pork and serve immediately.