Name: Slow-Cooker Spiced Pork Tenderloin With Raisin-Almond Couscous
Total time: 2 h
Ingredients: 1 cup chicken broth; 3 garlic cloves , minced; 2 (12- to 16-ounce) pork tenderloins , trimmed; 2 teaspoons garam masala; Salt and pepper; 1 cup couscous; 1/2 cup raisins; 1/4 cup sliced almonds , toasted; 1/2 cup extra-virgin olive oil; 1/2 cup minced fresh parsley; 2 tablespoons red wine vinegar

Why This Recipe Works

Instead of a laundry list of spices, we seasoned the pork with fragrant garam masala (an Indian spice blend) for complex flavor. Once the pork was cooked, we repurposed the potent cooking liquid to make couscous. We simply stirred the couscous into the slow cooker along with some raisins, and 15 minutes later we had a richly flavored couscous salad, which we finished with some sliced almonds. An easy fresh parsley vinaigrette rounded out the flavors of the spiced pork and couscous.

Before You Begin

Be sure to use regular (or fine-grain) couscous; large-grain couscous, often labeled “Israeli-style,” takes much longer to cook and won't work in this recipe. You will need an oval slow cooker for this recipe. Because they are cooked gently and not browned, the tenderloins will be rosy throughout. Check the tenderloins’ temperature after 1 hour of cooking and continue to monitor until they register 145 degrees.

Instructions

1. Combine broth and half of garlic in slow cooker. Sprinkle tenderloins with garam masala and season with salt and pepper. Nestle tenderloins into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork registers 145 degrees, 1 to 2 hours on low.

Transfer tenderloins to carving board, tent loosely with aluminum foil, and let rest while finishing couscous. Measure out and reserve 1 cup cooking liquid; discard remaining liquid. Combine reserved liquid, couscous, and raisins in now-empty slow cooker. Cover and cook on high until couscous is tender, about 15 minutes. Fluff couscous with fork, then stir in almonds.

Whisk oil, parsley, vinegar, and remaining garlic together in bowl, and season with salt and pepper to taste. Slice tenderloins ¼ inch thick and serve with couscous and vinaigrette.