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Pork Tenderloin with Molasses Glaze and Couscous

Pork Tenderloin with Molasses Glaze and Couscous

Cooking time for pork will vary depending on the heat source, so watch thermometer reading carefully; don't overcook.

Martha Stewart Living, March 1998 http://www.marthastewart.com/355463/pork-tenderloin-molasses-glaze-and-couscous
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  • Yield Serves 4

Ingredients

    • 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
    • <u>Serrano Vinaigrette</u>
    • 1 serrano pepper, minced, for garnish

Directions

  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.

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