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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 1/2 teaspoons fennel seeds, toasted and ground
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cup pearled couscous (5 1/2 ounces)
- 1 bunch scallions (about 8)
- 4 medium summer squashes, cut lengthwise into 1/4-inch planks
- 2 tablespoons white balsamic vinegar
- 1/2 cup packed fresh mint leaves, chopped
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