Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Pork Tenderloin with Summer Squash Couscous
Ingredients
- 1 pork tenderloin (1 pound), trimmed of silver skin
- Coarse salt and freshly ground pepper
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons fennel seeds, toasted and ground
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cup pearled couscous (5 ½ ounces)
- 1 bunch scallions (about 8)
- 4 medium summer squashes, cut lengthwise into ¼-inch planks
- 2 tablespoons white balsamic vinegar
- ½ cup packed fresh mint leaves, chopped
Instructions
Pork Tenderloin with Summer-Squash Couscous serves 4 original recipe by Martha Stewart.
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