pat's Recipe

Pork Tenderloin with Molasses Glaze and Couscous

Category: Pork Grilled

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

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.
Serves 4.

Serrano Vinaigrette
2 serrano or jalapeno peppers, seeded and deveined
6 tablespoons red-wine vinegar
1 tablespoon honey
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
9 tablespoons extra-virgin olive oil
Directions
Mince the serrano peppers. Combine half of the minced pepper, vinegar, honey, salt, and black pepper in a blender. Process until serrano pepper has been fully blended. With machine running, add olive oil until combined and mixture is thick. Use the remaining minced serrano pepper as a garnish.

Makes 1 cup.