Pork Tenderloin with Date-Couscous Stuffing


  • 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


  • 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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