Date-Couscous Stuffing


12 Servings
Prep time45 minutes


Date Couscous Stuffing


2ozHadley's Pitted Deglet Noor Dates (chopped)
2TOlive Oil
3ozCouscous grians (precooked)
2ozGreen Onions (minced)
3⁄4tGround cumin
3⁄4tGround coriander
  Black Pepper (to taste)


Date-Couscous Stuffing: Bring water, 1 tablespoon oil and salt to boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes to absorb liquid. Heat 1 tablespoon oil in skillet; add onions and spices. Cook over low heat until onions are softened. Stir in dates; remove from heat. Add onion-date mixture to couscous. Season to taste with pepper. Makes 12 servings.


Pork Tenderloin Instructions: Butterfly each tenderloin; flatten into 4 inch spread. Center 3 oz. couscous stuffing onto length of each. Close meat around stuffing; secure with string to hold tenderloin shape. Arrange pork on onions in roasting pan. Season lightly with salt and pepper; drizzle with oil. Roast at 425 degrees about 20 minutes until cooked through. Remove meat from pan. Deglaze pan with sherry until nearly evaporated; add stock and reduce by half. Strain through fine mesh strainer. Reheat sauce with dates. Cut tenderloins into slices. Portion 4oz pork with 1oz sauce for each serving.