Pork tenderloin with tropical couscous
Uncooked lean pork tenderloin
½ pound(s), piece
1 medium clove(s), minced
1½ tsp, fresh, peeled and minced
¾ fl oz, (or orange-tangerine variety)
⅛ fl oz, (or orange-tangerine variety)
1 medium, sliced
- Cut the pork crosswise into 8 slices. Mash the garlic, 1/2 teaspoon of the ginger, and 1/2 teaspoon of the salt in a small dish until a paste forms. Rub the mixture into both sides of the pork slices; set aside for 5 minutes.
- Meanwhile, to make the couscous, bring 3/4 cup of the juice, the remaining 1 teaspoon ginger, and the remaining 1/8 teaspoon salt to a boil in a small saucepan. Stir in the couscous and cover; remove from the heat and let stand 5 minutes. Fluff with a fork, then stir in the remaining 2 tablespoons juice and the scallion. Transfer to a serving bowl; keep warm.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Place the pork in the skillet in one layer. Cook until browned on the outside and the pork has lost its pink color throughout, about 2 minutes on each side. Transfer the pork to a platter and serve with the couscous. Yields 4 slices pork and 3/4 cup couscous per serving.