Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, mix together garlic powder, onion powder, 1/2 teaspoon salt, black pepper, cinnamon and cumin. Reserve 1 teaspoon of the spice blend. Rub the remainder over the pork tenderloin and place in a sealable plastic bag. Refrigerate for at least 2 hours or overnight.
Heat a gas grill to medium-high or the coals in a charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray. Grill pork for 14 to 15 minutes, turning twice, or until internal temperature registers 150°F on an instant-read thermometer. Remove from grill and let rest 5 minutes before slicing.
Place broth and onion in a saucepan. Bring to a boil; simmer 3 minutes. Stir in reserved rub, remaining 1/4 teaspoon salt, cranberries and couscous; cover and let stand 5 minutes. Fluff with a fork, garnish with pine nuts and serve with pork.