Pork Tenderolin with Wild Rice and Couscous in Cumin-Honey Vinaigrette
|1/4 cupsoy sauce|
|1 Tbs.Vegetable oil|
|1 lb.pork tenderloin; well trimmed|
|1/2 Red bell pepper|
|1/2 green bell pepper|
|1/2 yellow bell pepper|
|1/2 mediumyellow squash|
|Grated zest of 1 lime; colored portion of peel|
|1/4 cuplime juice|
|1 1/2 Tbs.honey|
|1 1/2 Tbs.chopped parsley|
|1 1/2 Tbs.chopped cilantro|
|1 1/2 Tbs.Ground cumin|
|1 Tbs.jarred bottled jalapeno|
|1 Tbs.jalapeno liquid (from jar)|
|1 cupVegetable oil|
|For rice and couscous:|
|1 6 ozpackage long grain and wild rice mix (Uncle Ben's)|
Pork Tenderolin with Wild Rice and Couscous in Cumin-Honey Vinaigrette Preparation
To prepare pork: One or two days before serving, whisk together soy sauce, honey, vegetable oil, and ginger. Place tenderloin in a glass baking dish or Ziploc bag. Pour marinade over pork; cover dish or seal bag. Refrigerate overnight, turning pork several times so it marinades evenly.
Next day: preheat oven to 350. Line a jellyroll pan with foil; coat foil with cooking spray. Place pork on the foil. Reserve and refrigerate the marinade to use with the vegetables.
Roast pork until it reaches an internal temp of 140 to 145 degrees, about 22 to 25 minutes. When pork is done, immediately wrap in foil. Let cool for 1 hour at room temperate. If desired, refrigerate overnight.
To prepare vegetables: Increase oven temperate to 400. Line a jellyroll pan with foil; coat with cooking spray. Remove membranes and seeds from bell pepper halves. Slice zucchini and yellow squash ¼ inch thick. One at a time, dip vegetables into reserved marinade; arrange on pan. Discard remaining marinade.
Roast peppers for 10 to 12 minutes and zucchini and yellow squash for 5 to 8 minutes, until cooked but not limp. Do not overcook. Let cool at room temperature. Refrigerate until ready to assemble salad.
To prepare vinaigrette: Combine lime zest, lime juice, honey, parsley, cilantro, cumin, chopped jalapeno, jalapeno liquid, and salt in food processor or blender. Process briefly to mix. With machine running, slowly add oil; process until emulsified. Taste; add more salt if needed.
To prepare rice and couscous: Cook rice according to directions. Set aside and cool. Bring 1 cup water and salt to a boil in small saucepan. Remove from heat. Add couscous, stirring with fork. Cover tightly and set aside for 5 minutes. Uncover and let cool to room temperature. Fluff couscous with a fork; combine with the rice mixture.
To assemble salad: Slice pork about ¼ inch thick; cut each slice into 1/3 inch matchsticks. Slice vegetables into 1/3 inch strips, cut each strip 1 inch long.
Combine pork, vegetables, and rice and couscous mixture, mixing carefully but completely. Add about 2/3 of the vinaigrette; mix well. Add more vinaigrette if desired. If making the day before, reserve some of the vinaigrette for the next day. Salad is most flavorful at room temperature.
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