Pork Tenderloin with Molasses Glaze and Couscous

Photo: James Merrell
4 Serves

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


  • ½ cup unsulfured molasses

  • Juice and zest of 2 lemons

  • ½ 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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