Lemon-Pepper Pork Tenderloin with Zucchini and Orzo-Style Couscous

Steps

1. Heat the oven to 425°F (220°C) and line a large sheet pan with foil.
2. In a small bowl, make the lemon-pepper rub: stir together the lemon zest, black pepper, oregano, garlic, half of the salt and one-third of the olive oil.
3. Pat the pork tenderloin dry and coat it all over with the lemon-pepper rub.
4. On the sheet pan, toss the zucchini, red onion and cherry tomatoes with another third of the olive oil and a quarter of the salt; spread them out and set the pork in the middle.
5. Roast for 20 to 25 minutes, turning the vegetables once, until the pork reaches 145°F (63°C) in the center. Move the pork to a board and rest it for at least 3 minutes.
6. While the pork roasts, put the couscous in a bowl with the remaining quarter of the salt and the remaining third of the olive oil, pour the boiling water over it, cover and let stand 5 minutes, then fluff with a fork.
7. Drizzle half of the lemon juice over the hot roasted vegetables and stir in any pan juices.
8. Slice the pork, spoon the couscous onto plates, top with the vegetables and pork, drizzle with the remaining half of the lemon juice, and finish with the feta and parsley.