Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Molasses Glaze and Couscous 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Yield: 4 Serves Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish. Ingredients 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 Directions 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. 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. 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. Rate it Print