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Pork Tenderloin with Molasses Glaze and Couscous


Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.

  • Yield: Serves 4

Photography: James Merrell

Source: Martha Stewart Living, March 1998


  • 1/2 cup unsulfured molasses
  • Juice and zest of 2 lemons
  • 1/2 teaspoon ground ginger
  • 1 cup boiling water
  • 1 cup couscous
  • 2 pork tenderloins (8 ounces each), trimmed
  • Salt and freshly ground pepper, to taste
  • 1 cup flat-leaf parsley leaves, finely chopped
  • Olive-oil, cooking spray
  • Serrano Vinaigrette
  • 1 serrano pepper, minced, for garnish


  1. In a small bowl, combine molasses, 2 tablespoons lemon juice, and ginger; set aside. In a medium heat-proof bowl, pour boiling water over couscous; cover, and let sit.

  2. Rub pork with salt and pepper. Heat grill to medium high. Spray both grill and pork with cooking spray. Sear pork 2 to 3 minutes on all sides. Brush on molasses glaze. Cook, covered, turning and glazing when needed until an instant-read thermometer registers 150 degrees when inserted into the middle, about 12 minutes more. Let the pork rest 10 minutes before slicing.

  3. To serve, fluff couscous with a fork. Toss with parsley, lemon zest, and meat juices. Season with salt and pepper. Drizzle Serrano Vinaigrette over pork and couscous; garnish with minced serrano pepper.

Cook's Notes

Cooking time for pork will vary depending on the heat source, so watch thermometer reading carefully; be careful not to overcook.

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