Ingredients

• 1 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 cup Israeli couscous
• 1/4 cup crumbled feta cheese
• 2 Persian cucumbers, halved and thinly sliced
• 1/4 cup chopped fresh dill and/or parsley
• 3 tablespoons chopped sun-dried tomatoes (not oil-packed)
• Juice of 1/2 lemon, plus wedges for serving

Instructions

1. Preheat the oven to 375 degrees F. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and a few grinds of pepper; rub with the spice mixture.
2. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted, 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then reduce the heat to low; cover and cook until the liquid is absorbed, about 15 minutes.
4. Fluff the couscous with a fork; let cool. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil; toss. Season with salt and pepper. Serve with the pork and lemon wedges.
5. Photograph by Charles Masters