Lemon Italian Pork Tenderloin with Broccoli Couscous

Instructions

1. Cut the broccoli into small florets and mince the garlic. Pat the pork dry, then wash the board, knife, and your hands with soap and water before touching anything else.
2. Season the pork all over with kosher salt, black pepper, and Italian seasoning. Warm the olive oil in a large skillet over medium-high heat, then sear the pork for 3-4 minutes per side, until browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a plate and rest for at least 3 minutes.
3. Add the garlic to the skillet and cook for 30-60 seconds, until fragrant. Add the broccoli, season lightly with salt, and cook for 3-4 minutes, until bright green and crisp-tender.
4. Stir in the chicken broth and lemon juice, scraping up browned bits. Simmer for 2-3 minutes, until the liquid is slightly reduced and the broccoli is tender.
5. Meanwhile, bring a small saucepan of water to a boil, salt the water well, and cook the couscous according to the package directions until tender. Drain if needed and fluff with a fork.
6. Slice the rested pork and return it to the skillet with any plate juices. Warm for 1-2 minutes, until the sauce coats the pork and the pork remains at 145°F (63°C). Taste the sauce and adjust with salt, pepper, or lemon juice, then serve over the couscous, then rest at least 3 minutes before slicing.