This is an amazing dish! I have served it for years and have always gotten the thumbs up from the recipients! I took it straight out of the Colorado Collage cookbook from The Junior League of Denver. Please note that it requires an overnight marinade - this is key, so plan ahead! It's super easy and have found that it is delicious served over a bed of couscous. The boys love eating couscous - I think mostly because they love saying it when they request more! I always buy the Near East Couscous - it is quick and easy!
Rocky Mountain Pork
From Colorado Collage Cookbook by The Junior League of Denver
3/4 cup fresh lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
2 bay leaves, crumbled
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard (I use 1 tablespoon of course ground Dijon mustard)
1/2 teaspoon ground ginger (I use 1 tablespoon of the ginger in the tube - found in the herb area in produce)
1 teaspoon chopped fresh parsley
3 pounds pork tenderloin
1 box Near East Couscous
In a food processor, combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, ginger, and parsley. Puree and pour over tenderloin and turn to coat (or put in a large zip top bag). Cover and marinate in refrigerator overnight, turning occasionally.
Preheat grill to medium-high. Let the pork sit out while the grill is heating. Grill pork, reserving marinade, turning frequently, until meat thermometer inserted into center registers 170 degrees. If it is thicker pork tenderloin, this will take 35-40 minutes. Remove to a serving platter and cover with foil to keep warm. Place reserved marinade in saucepan and heat to boiling. Boil until slightly reduced, about 5 minutes. Slice pork and serve with heated marinade.
Follow directions on the box to make the couscous (takes about 10 minutes total).
Serve the pork with the couscous.