Braised Pork Tenderloin With Saffron Olive Cous Cous
By: Eric Rivera
Published: Tuesday, January 19, 2010 - 1:27pm

Ingredients




Pork Tenderloin

Salt

Black Pepper

Thyme

Garlic

Red Wine

Shallot

Mushrooms

Parsley

Cabernet Sauvignon

Cous Cous

Saffron

Green Olive with pimento

2 tablespoons butter
Water

Annatto Oil

Special blend of spices

Preparation

1 Rub tenderloin with salt and pepper then sear all sides on high heat 2 Place wine, parsley, garlic, mushrooms, shallot, and pepper in pan with tenderloin then place pot in oven 3 In a small sauce pan bring water to a boil then add cous cous, green olive, annatto, and special blend of spices 4 Cover when water reaches top cous cous then cover and steam out 5 Stir in saffron and butter once the cous cous is done 6 Remove tenderloin from oven and let rest 7 Strain juice from pot then place in a small sauce pot and add a little more wine, black pepper, and salt 8 Reduce by 1/4 then slice tenderloin and pour sauce over tenderloin 9 Serve cous cous with tenderloin…..as shown above. 10 Enjoy