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Pork Tenderloin with Molasses Glaze and Couscous

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Recipe photo courtesy of James Merrell

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

Source: Martha Stewart Living, March 1998
Yield

Ingredients

Directions

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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