Roasted Couscous Pork Tenderlion & Jalapeno/Tomatillo Salsa

Ingredients

Brine:
• 2C chicken stock
• 2C apple juice
• 1/4 C sugar
• 2T Salt
• 2 garlic cloves
• 1T whole black pepper corns

Jalapeno/Tomatillo Salsa:
• 4-5 Tomatillos
• 1-4 fresh jalapeños
• 1 garlic clove
• 1/4 C chopped onion
• 1/4 C cilantro
• juice of 1 lime
• salt to taste (I used 1 t)
• 2T water

Couscous:
• 2 C chicken stock
• 1 garlic clove
• 1 C couscous
• 1 t salt
• 1 t white pepper
• 1 t chili powder
• 1 t onion powder
• 2 t cumin
• 2 t smoked paprika
• 4 ears of corn
• 2 peppers (red, green, or orange)
• 1/3-1/2 C chopped green onions

Instructions

Brine:
1. add all ingredients to pan and warm to help dissolve sugar and salt.
2. let cool to room temp.
3. marinate pork tenderloin over night
4. remove pork to drain and let come to room temp before grilling
5. season with salt and pepper
6. let rest fro 5-10 minutes after grilling

Jalapeno/Tomatillo Salsa:
1. roast tomatillos and jalapeños in oven (Broil at 500 degrees)
2. remove skin from jalapeños
3. blend tomatillos, jalapeños, garlic, water and lime juice
4. add onions, salt and cilantro
5. chill for at least 2 hours to overnight

Couscous:
1. remove husk from corn
2. rub with butter, add salt and pepper and wrap in aluminum foil(see video)
3. roast peppers and corn on grill
4. let pepper sit and remove skin
5. cut corn from cob
6. Bring chicken stock, spices and garlic to boil
7. add couscous and bring back to boil
8. cover and turn off heat for 5-10 minutes
9. Combine all ingredients
10. Serve and enjoy!

https://foodswithflavor.com/roasted-couscous-pork-tenderlion-jalapeno-tomatillo-salsa/

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