Shawarma-Spiced Pork Tenderloin with Couscous and Peas

Traditional shawarma is grilled on a spit for hours, but we’re speeding things up by letting the spices do the talking. This recipe features pork tenderloin rubbed with a signature shawarma spice blend-full of cumin, coriander and other warm aromatics-then seared in a pan until nicely crusty.

Serve the sliced pork on a fluffy bed of couscous with sweet peas and finish with a dollop of tangy yogurt sauce. It’s an easy, flavor-packed dinner that comes together in under 30 minutes.

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Ingredients

1 Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 CouscousView ingredient guideLike ingredientDislike ingredient

1 GarlicView ingredient guideLike ingredientDislike ingredient

1 LemonView ingredient guideLike ingredientDislike ingredient

1 YogurtView ingredient guideLike ingredientDislike ingredient

4 PeasView ingredient guideLike ingredientDislike ingredient

0.25 CilantroView ingredient guideLike ingredientDislike ingredient

Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Halve, peel and dice the onion. Pick the cilantro leaves from the stems and roughly chop. Mince or grate the garlic until you have ½ teaspoon (you may have a clove left over). Halve the lemon.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the diced onion and cook, stirring, until softened, 3-4 minutes. Stir in the chicken stock concentrate and ¾ cup water; bring to a boil. Add the couscous, cover and remove from heat. Let sit until ready to serve.
3. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Season the pork tenderloin all over with salt, pepper and half the shawarma spice blend. Sear the pork in the hot pan until browned, 2-3 minutes per side. Transfer the skillet to the oven. (If your pan isn’t ovenproof, transfer the pork to a baking sheet.) Roast until the pork reaches your desired doneness, 12-15 minutes.
4. While the pork roasts, make the yogurt sauce: In a small bowl, combine the yogurt, remaining shawarma spice blend, a squeeze of lemon juice and a pinch of the minced garlic. Stir in 1 tablespoon water to thin to a saucy consistency. Season with salt, pepper and more garlic to taste.
5. Once the pork is done, remove it from the skillet and let rest for 5 minutes. Place the same skillet over low heat, add the peas and toss until heated through, 1-2 minutes. Fluff the couscous with a fork, then add it to the skillet along with a squeeze of lemon juice. Toss to combine. Season with salt and pepper.
6. Thinly slice the rested pork. Divide the couscous mixture between plates, top with the sliced pork, dollop with the yogurt sauce and garnish with the chopped cilantro.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken thighs or breasts work well. Adjust cooking time as needed.

What can I substitute for couscous?

Quinoa, rice or orzo are great alternatives. Cook according to package directions.

Is the yogurt sauce necessary?

The yogurt sauce adds a tangy, creamy finish that complements the spices, but you can skip it or use a dairy-free yogurt.