Pork Tenderloin With Tropical Couscous

• 12 lb pork tenderloin
• 1 large garlic clove, minced
• 1 12 teaspoons fresh ginger, minced and peeled
• 12 teaspoon salt
• 12 teaspoon salt
• 34 cup orange-mango juice or 34 cup orange tangerine juice
• 2 tablespoons orange-mango juice or 2 tablespoons orange tangerine juice
• 12 cup couscous
• 1 scallion, sliced
• 1 12 teaspoons olive oil

1. Cut pork crosswise into 8 slices.
2. Mash the garlic, 1/2 tsp ginger and 1/2 tsp salt into small bowl until a paste forms.
3. Rub the mixture into both sides of the pork slices, set aside for 5 minutes.
4. Meanwhile, make the couscous, bring 3/4 cup of the juice, the remaining 1 tsp ginger and remaining 1/2 tsp salt to a boil in a small sauce pan.
5. Stir in couscous and cover.
6. Remove from heat and let stand 5 minutes.
7. Fluff with a fork then stir in the remaining 2 tablespoons juice and the scallion.
8. Transfer to a serving bowl and keep warm.
9. Meanwhile, heat the oil in a large nonstick skillet over medium high heat.
10. Place the por in the skill in one layer.
11. Cook until browned on the outside and the pork has lost its pink throughout, about 2 minutes on each side.
12. Transfer pork to a platter and serve with the couscous.

pork tenderloin, garlic, fresh ginger, salt, salt, orangemango juice, orangemango, couscous, scallion, olive oil

Taken from www.food.com/recipe/pork-tenderloin-with-tropical-couscous-171146 (may not work)