I'm going to change this one up a little bit and do recipes for the whole dinner. We have cooked the Curry Pork Tenderloin several times and really enjoy it. For this dinner I added Pearl Couscous and some Steamed Broccoli. Couscous makes a great side dish and can be mixed with all kinds of things. It has a wide variety of uses from cold salads to a base for stir-fry. And Broccoli is my wife's favorite veg so you will probably see it on numerous dishes. This will make @ 2 servings and maybe a left over for someone's lunch.
Curry Pork Tenderloin
1 1 - 2 Lb Pork Tenderloin cleaned and trimmed
2 - 3 Tbsp Spicy Yellow Curry
2 Tbsp Rice Wine Vinegar
1 Medium Poblano Pepper seeded and diced
1/2 Small Sweet Onion diced
1/2 Tbsp Canola Oil
1 Cup uncooked Pearl Couscous
salt & pepper to taste
1 Medium Head Broccoli
1/3 Cup Low Fat/Sodium Chicken Broth
2 tsp Mrs Dash Seasoning (garlic & herb, onion & herb, table blend your choice)
Take the Pork Tenderloin and remove the silver skin (I'll try and make a post showing how to do this) and any excess fat. Place it in a gallon zip lock baggie and add the Curry and Rice Wine vinegar, mix well. Let this marinate at least 24 hours for best flavor. Grill over medium high heat for @ 8 minutes on one side then flip and cook another 5-6 minutes on the other side depending on the size and temperature you want.
While the grill is heating start a medium saute pan on the stove over medium heat. Once hot add the canola oil and saute the onions and poblano about 4-5 minutes. Add the couscous and saute 1-2 minutes, then add stock or water amounts according to package instructions and cook to the time on the package.
Once you get the pork on the grill you can take a microwave safe bowl and add the broccoli and other ingredients. Cover and microwave @ 3-4 minutes.
Take the pork off the grill and let stand 3-4 minutes. Cut from the end on about a 45 degree angle and server.