Food Friday Recipe: Miss Sydney’s Soaked Pork Tenderloin

  Hear Chef AJ Jayapal, owner of Miss Sydney's Secret Family Recipes, on Food Friday!

Ingredients:

• 1 pork tenderloin, cut into 8 medallions and marinated in Miss Sydney’s Original Marinade for at least 1 hour
• 1 cup beet juice (either 2 large red beets in a juicer or use juice from 2 cans of red beets)
• 2 green apples
• 2 fennels sliced thin
• 1 ½ cups mayonnaise
• 2 cups uncooked couscous
• 1 cup red wine

Directions:

1. Preheat oven at 350 degrees.
2. Sear the pork tenderloin in a hot pan on both sides and finish in the oven for about 10 minutes.
3. While pork is cooking, combine beet juice and red wine in a pot. Bring to a boil.
4. Pour beet juice & red wine over the uncooked couscous and steep (cover it) for 2-3 minutes.  Set aside.
5. As couscous steeps, julienne (slice thinly) the apple and fennel combine with mayo to create coleslaw.  Season with salt and pepper to taste.  Set aside.
6. Fluff the couscous with a fork and season with salt and pepper to taste. Set aside.
7. To plate, scoop out couscous, followed by the apple fennel slaw.  Then add the pork.

Yields 2 servings.