Ingredients
Scale
- For the Pork:
- 1 package of pork tenderloins (two small tenderloins in the package)
- 1 shallot, minced
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 2 Tbls. Dijon mustard
- 2 Tbls. honey
- 2 Tbls. orange juice
- 1 Tbls. fresh sage, chopped
- 1 tsp. each salt and pepper
- 1/2 tsp. red pepper flakes, optional
- 3 Tbls. olive oil
- For the Couscous:
- 1 box Israeli couscous, cooked according to directions.
- 2 Tbls. parsley
- 2 Tbls. olive oil
- 1 tsp. each salt and pepper
- 1/4 cup pistachios, chopped
Instructions
- Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and keep warm.
- Preheat oven to 350º. Spray an 11” x 17” baking dish with cooking spray.
- Using a knife poke several holes in the tenderloins about a half-inch deep so marinade can penetrate.
- In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
- Pour the marinade over the tenderloins.
- Bake uncovered for 45 minutes basting every 10-15 minutes.
- Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
- Thinly slice the tenderloins and transfer to a serving dish.
- Drizzle the marinade from the pan over the sliced pork medallions.