Friday, March 09, 2007

Pork Tenderloin with Tropical Couscous

From Dining for Two

1/2 lbs. pork tenderloins
1 large garlic minced
1 1/2 tsp. ginger, fresh peeled and minced
1/2 tsp. salt plus 1/8 tsp.
3/4 cups orange juice
1 scallions thinly sliced
1/2 cup couscous minced
1 1/2 tsp. olive oil

Cut the pork crosswise into 8 slices. Mash the garlic, 1/2 teaspoon of the ginger and 1/2 teaspoon of the salt in a small dish until a paste forms. Rub the mixture into both sides of the pork slices; set aside for 5 mintes.

Meanwhile, to make the couscous bring 3/4 cup of the juice, the ginger and salt to a boil in a small saucepan. Stir in the couscous and cover; remove from heat and let stand 5 minutes. Fluff with a fork, then stir in the remaining 2 tablespoons juice and the scallion.

Meanwhile, heat the oil in a large nontick skillet over medium-high heat. Place the pork in the skillet in one layer. Cook until browned on the outside and the pork has lost its pink color throughout, about 2 mintues on each side. Transfer the pork to a platter and serve with the coucous.

Serves 2 people

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