Oven-Roasted Pork Tenderloin with Seven Vegetable Couscous and Green Chimichurri

Oven-Roasted Pork Tenderloin with Seven Vegetable Couscous and Green Chimichurri

From: Sous chef Stephen Pribish, Overbrook Golf Course, Villanova, PA. Yield: 12 servings.

6 lb. pork tenderloin, cleaned and trimmed
2 oz. bottled chipotle pepper sauce
¾ cup canola oil, divided
1 Tbsp. kosher salt, divided
1 Tbsp. black pepper, ground, divided
1 Tbsp. garlic powder
6 cups chicken stock
1 lb. fresh-frozen mixed vegetables
4 Tbsp. unsalted butter
2 lb. curry-flavored co

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish