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Grilled Pork With Couscous

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  Pork tenderloins 2
  Soy sauce 1⁄4 Cup (4 tbs)
  Sake/Dry sherry 2 Tablespoon
  Honey 1 1⁄2 Tablespoon
  Grated fresh ginger 1 Tablespoon
  Garlic 1 Clove (5 gm), pressed / minced
  Chinese pea pods 1 Pound, ends and strings removed
  Golden curried couscous 1 Cup (16 tbs)

Trim fat and silvery membranes from pork tenderloins.
Fold thin end of each tenderloin under to make meat evenly thick; tie to secure.
Set a heavy-duty plastic bag in a shallow pan.
In bag, combine soy sauce, sake, honey, ginger, and garlic.
Add pork; seal bag and turn to coat pork with marinade.
Refrigerate for at least 30 minutes or up to a day.
Bring 3 quarts water to a boil in a 5- to 6-quart pan over high heat.
Add pea pods; cook just until they turn a brighter green (about 2 minutes).
Drain, immerse in cold water until cool, and drain again.
Set aside.
Lift pork from bag, reserving marinade.
Place pork on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning to brown evenly and brushing often with marinade, just until pork is no longer pink in thickest part; cut to test (20 to 25 minutes).
Meanwhile, prepare Golden Curried Couscous.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2855 Calories from Fat 684

% Daily Value*

Total Fat 76 g116.9%

Saturated Fat 24.5 g122.6%

Trans Fat 0.7 g

Cholesterol 1186.4 mg395.5%

Sodium 4635.1 mg193.1%

Total Carbohydrates 115 g38.4%

Dietary Fiber 5.4 g21.5%

Sugars 28.8 g

Protein 402 g804.9%

Vitamin A 3.1% Vitamin C 9%

Calcium 19% Iron 118.6%

*Based on a 2000 Calorie diet

Grilled Pork With Couscous Recipe