Name: Cider-Roast Pork Tenderloin with Roasted Root Vegetables and Herbed Israeli Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Contemporary American with French influence
Ingredients: 720 g (4 x 180 g pieces) Pork tenderloin; 280 g Israeli (pearl) couscous, dry; 300 g Carrots, peeled and cut into batons; 200 g Parsnips, peeled and cut into batons; 160 g Red onion, cut into wedges; 200 ml Apple cider; 20 g (about 4 tsp) Dijon mustard; 4 tsp (about 4 g) Fresh rosemary, chopped; 60 ml (4 tbsp) Olive oil; 19 g (4 tsp) Unsalted butter; 500 ml Low-sodium chicken stock or water (for couscous); 2 cloves Garlic, minced (optional, pantry)

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