Greek Seasoned Pork with Couscous

It hits you the second the pork touches the pan – those warm, sharp notes of oregano and paprika, rising up in the heat, almost smoky and sweet at the same time. You catch the garlic too, tucked somewhere in between, but not too loud. And then that squeeze of lemon when it’s all done – bright and just a little tangy – brings everything alive in a way that feels kind of… familiar, even if you’ve never had it before. The couscous catches the lemon and herbs like a sponge, light and fluffy, and you just want another bite before you’ve even finished chewing.

Why You’ll Crave It

• It’s bursting with real Greek flavor – nothing fancy, just all the right spices in all the right places.
• Lemon couscous takes five minutes… and tastes like summer, honestly.
• Perfect weeknight dinner – quick, comforting, and feels like it took way longer than it did.
• Looks lovely on a plate, especially with a little fresh parsley on top (such a small effort, big reward).
• The smell while it cooks? Worth making just for that. Seriously.

The first time I made this, the smell alone made my neighbor knock on the door to ask what was “happening in there” – she left with a container and a big smile.

What You’ll Need

• 1 pound pork tenderloin: trimmed and cut into thick slices – about an inch or so, nothing too fussy
• 2 tablespoons olive oil: for searing the pork – go for a good quality one so the flavor really comes through
• 1 tablespoon dried oregano: makes it unmistakably Greek – earthy and bold
• 1 teaspoon garlic powder: just enough warmth without overpowering
• 1 teaspoon paprika: adds depth and the prettiest warm color
• ½ teaspoon salt + ¼ teaspoon pepper: or to taste, of course
• 2 tablespoons lemon juice: fresh squeezed is always better, if you’ve got it
• 1 cup couscous: plain, not pearl – the fine, fluffy kind
• 1 cup vegetable broth: adds more flavor than water when you’re cooking the couscous
• Zest of 1 lemon: it’s subtle, but don’t skip it – it brightens everything
• ¼ cup fresh parsley: chopped, not minced – you want little flecks of green

Easy How-To

Season & prep the pork

Trim any silverskin or extra fat off the pork and slice it into thick-ish rounds. In a small bowl, mix your oregano, garlic powder, paprika, salt and pepper – then rub it all over the pork. Hands are honestly easiest here, messy but worth it. Let it sit while you get the rest going.

Sear ‘til golden

Heat up the olive oil in a large skillet on medium-high heat – wait until it shimmers a bit, that’s good. Place the pork down gently and let each piece get a nice, even sear – about 3 to 4 minutes per side, depending on thickness. Don’t rush it. Flip once, and when done, set them aside and cover loosely (foil works fine).

Make your lemon couscous

In a pot, bring your broth to a boil. Turn off the heat, stir in the couscous, cover, and just let it be for 5 minutes. That’s it – don’t peek. Fluff gently with a fork, then mix in lemon zest and juice. Taste, and adjust the salt. Add the parsley last so it stays fresh and green.

Plate & serve… and breathe

Scoop the couscous onto plates, top with the warm pork, let some of the herby juices run down – it’s okay – and sprinkle over just a bit more parsley if you like. Serve immediately, maybe with a tiny wedge of lemon on the side if you’re feeling extra thoughtful.

Good to Know

• If you’re grilling instead of pan-searing – perfect for warm evenings – just lightly oil the grill and keep an eye on the edges, they can crisp fast.
• I always make a bit more couscous than I think I need… it vanishes quicker than the pork, every single time.
• If the couscous clumps when fluffing, don’t panic – a fork and a splash of warm broth works wonders.

Serving Ideas

• Serve with a small Greek salad – cucumber, tomato, red onion, olive oil, and a little feta, just tossed together.
• Pair it with thick Greek yogurt, a dash of olive oil on top, and some lemon zest stirred in – it cools the pork beautifully.
• Steamed broccolini or grilled zucchini rounds this out really well, if you’re wanting something green on the side.

Top Tricks

• Don’t skip the sear – it locks in flavor and makes those juicy little browned bits on the edges that are kind of the whole point.
• Add a pinch of cinnamon or cumin to the pork rub if you like a deeper, almost aromatic twist (some Greek cooks do this, and it’s lovely).

Frequently Asked Questions

Can I use chicken instead of pork?

Absolutely. Chicken thighs work best for flavor and tenderness – just make sure they’re evenly sized, and cook them through fully. Marinate them the same way.

Do I need to marinate the pork?

You don’t have to, but even 30 minutes helps. If you’ve got a few hours, even better. Just pop it in the fridge with the spice rub and some oil – makes the texture so much better too.

Can I make the couscous ahead?

You can prepare it ahead of time, sure, but fresh is best. If it sits, steam it again lightly or splash with broth and re-fluff it with a fork. Add the lemon and herbs just before serving.

What can I do with leftovers?

Toss them all into a bowl the next day with some chopped tomatoes and yogurt dressing – kind of a Greek lunch bowl situation. It’s even good cold, actually.

Is this gluten-free?

Couscous isn’t naturally gluten-free, so swap it for quinoa or rice to keep things safe. The seasoning and pork are fine as-is, just check the broth.