Pork Tenderloin with Mushrooms and Couscous
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed
- Kosher salt and freshly ground pepper
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1/4 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 2 sprigs fresh rosemary
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1/2 cup chopped fresh parsley
- 1 cup Israeli couscous
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