Desert Valley Date

        Pork Tenderloin with Date Couscous Stuffing

 
 
Ingredients
 
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