
Pork Tenderloin with Date-Couscous Stuffing
Ingredients
- 3 1/2 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 cup 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
- Black pepper to taste
Instructions
- 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 thoroughly. Remove meat from pan. Glaze 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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