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Pork Tenderloin with Couscous

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate and Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate, Pork Tenderloin with Couscous consists of marinated pork tenderloins, couscous, and bell peppers.

What You'll Need

Yield: 8 servings

Amount Ingredients
  Pork Marinade
1/4 cup Olive Oil
2 Tbsp. Lemon
3 Tbsp. Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate
1/2 Tbsp. Garlic, Minced
2 ea. Pork Tenderloin, Trimmed, Approximately 1lb.
  Couscous
1 qt. Water
2 Tbsp. Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate
1 qt. Couscous
1 cup Onion, Small Diced
1 cup Assorted Colored Bell Peppers, Small Diced
PREPARATION

  1. In a medium mixing bowl, blend olive oil, lemon, Gold Label True Foundations™ Chicken Liquid Stock Concentrate and garlic.
  2. Add pork tenderloins and coat evenly.
  3. Cover and refrigerate at least 1 hour or overnight for best flavor infusion.
  4. To prepare couscous, in a 4 qt. sauce pot, saute onions until translucent.  Add water and blend Gold Label True Foundations™ Vegetable Liquid Stock Concentrate and prepare couscous per package instructions. During the last 8-10 minutes of cooking, add diced peppers.
  5. For roasting marinated pork tenderloin, pan sear each pork tenderloin in a sauté pan over high heat until golden on each side. Place pan into a 350°F oven for approximately 20-25 minutes until desired temperature. Remove from oven and allow to rest 10-15 minutes before slicing.
  6. Serve approximately 4 oz. of sliced pork over 1 cup of prepared couscous for each portion.