Grilled Pork Tenderloin with Pineapple Salsa, Arugula, almond and cous cous salad

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by Chef Ehren Litzenberger

azfamily.com

Posted on August 6, 2012 at 1:27 PM

Serves 2

1 ea pork tenderloin cleaned-left whole

1 bottle four peaks kilt lifter
2 TBL molasses
2 TBL brown sugar
2 cups orange juice
½ cup soy sauce
1 cup of water
1 TBL garlic Powder
1 TBL onion Powder

1 pineapple - small diced
1 bunch cilantro - chopped
1 med red onion - small diced
1 red bell pepper - small diced
2 Serrano peppers – small diced
2 TBL Olive Oil
Salt and pepper

2 cups arugula
2 cups cous cous cooked – follow direction on box
½ cup sliced almonds – toasted
2 TBL Olive oil

For marinade-
In a large container add molasses, brown sugar, soy sauce, orange juice, garlic powder, onion powder, water and beer. Stir until sugar is dissolved. Place pork in marinade and refrigerate for 4-6 hours.

For Salsa-
Combine pineapple, cilantro, red onion, bell pepper, serranos, Olive oil and salt and pepper to taste. Mix and set aside.

For Salad-
Combine Cous Cous, arugula, almonds, salt and pepper to taste. Finish with olive oil.

Pork-
Take your pork out of marinade and let it become room temp- about 20-30 minutes. This will allow the pork to cook more evenly.  Preheat you grill for at least 10-15 minutes on high. Place pork on the grill. You want to cook the pork depending on size for about 10-15 minutes. About 3-4 minutes per side turning the pork about 4 times. Pork tenderloins are round so creating sides is tricky; do the best you can, this will allow for the most even cooking. Once cooked, take off the heat and let rest for 5 minutes.

Plating-
On the center of the plate place a large spoonful of the cous cous salad, slice tenderloin into 6 medallions, placing 3 on each plate. Finish the pork with a nice scoop of salsa. Enjoy!

Place salad mixture on the center of plate or bowl and place fish on top. Drizzle your favorite Olive oil to finish and enjoy.


 

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