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
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.
Combine pineapple, cilantro, red onion, bell pepper, serranos, Olive oil and salt and pepper to taste. Mix and set aside.
Combine Cous Cous, arugula, almonds, salt and pepper to taste. Finish with olive oil.
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.
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.