Pork Tenderloin with Date-Couscous Stuffing

Pork Tenderloin with Date-Couscous Stuffing

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Entrees / Main Dishes


31/2 lb Whole Pork Tenderloin, trimmed

12 oz Date-Couscous stuffing (recipe follows)

1 lb Onions, course chopped

Salt and black pepper to taste

Olive Oil as needed

1 cup Dry Sherry

3 cups Veal of Chicken stock

3 oz California Dates, chopped


Date-Couscous Stuffing

3/4 cup Water

2 Tbsp Olive Oil

1/2 tsp Salt

3 oz Precooked Couscous grains

2 oz Green Onions, minced

3/4 tsp Ground Cumin

3/4 tsp Ground Coriander

2 oz California Dates, chopped

Back pepper to taste


Pork Tenderloin

Butterfly the tenderloin; flatten into 4 inch spread.  Center 3 oz couscous stuffing onto length.  Close meat around stuffing; secure with string to hold tenderloin shape.  Arrange pork on onions in roasting pan.  Season lightly with salt and pepper; drizzle with oil.  Roast at 425 degrees about 20 minutes until cooked throughly.  Remove meat from pan.  Delaze pan with sherry until nearly evaporated; add stock and reduce by half.  Strain through fine mesh strainer. Reheat sauce with dates.  Cut tenderloin into slices.  Portion 4 oz pork with 1 oz sauce for each serving.

Date-Couscous Stuffing

Bring water, 1 Tbsp oil and salt to a boil.  Stir in couscous; cover and remove from heat.  Let stand 5 minutes to absorb liquid.  Heat 1 Tbsp oil in skillet; add onions and spices.  Cook over low heat until onions are softened.  Stir in dates; remove from heat.  Add onion-date mixture to couscous.  Season to taste with pepper.


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