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Pork Tenderloin with Date Couscous Stuffing
 
   

Ingredients

 

Weight

 

Measure

  Tenderloin:    
  Whole pork tenderloins, trimmed   3 lbs 8oz.
  Date-couscous stuffing (recipe follows)   12 oz.
  Onions, coarsely chopped   1 lb
  Salt, black pepper   to taste
  Olive oil   as needed
  Dry sherry   1 cup
  Veal or chicken stock   3 cups
  Dates, chopped   3 oz.
       
  Date-couscous stuffing:    
  Water   3/4 cup
  Olive oil   2 Tbl
  Salt   1/2 tsp
  Precooked couscous grains   3 oz.
  Greens onions, minced   2 oz.
  Ground cumin   3/4 tsp
  Ground coriander   3/4 tsp
  Dates, chopped   2 oz.
  Black pepper   to taste
       
 

Directions
  PART 1: (Tenderloins)
  1. Butterfly each tenderloin; flatten into 4 inch spread
  2. Center 3 oz. couscous stuffing onto length of each
  3. Close meat around stuffing; secure with string to hold tenderloin shape
  4. Arrange pork on onions in roasting pan
  5. Season lightly with salt and pepper; drizzle with oil
  6. Roast at 425 degrees Fahrenheit about 20 minutes until cooked through
  7. Remove meat from pan
  8. Deglaze pan with sherry until nearly evaporated; add stock and reduce by half
  9. Strain through fine mesh strainer
  10. Reheat sauce with dates
  11. Cut tenderloins into slices
  12. Portion 4 oz. pork with 1 oz. sauce for each serving
   
  PART 2: (Date-couscous stuffing)
  1. Bring water, 1 Tbl oil and salt to boil
  2. Stir in couscous; cover and remove from heat
  3. Let stand 5 minutes to absorb liquid
  4. Heat 1 Tbl oil in skillet; add onions and spices
  5. Cook over low heat until onions are softened
  6. Stir in dates; remove from heat
  7. Add onion-date mixture to couscous
  8. Season to taste with pepper