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 couscous
1 lb. garbanzo beans
1 lb. red peppers, small dice, some julienned for garnish
2 oz. bottled green jalapeno pepper sauce
¼ cup white wine vinegar
¼ cup water
1 cup Spanish onion, minced
4 garlic cloves, minced
1 cup parsley, flat-leaf, fresh, finely chopped
1 cup cilantro, fresh, finely chopped, 12 whole leaves reserved for garnish
½ Tbsp. granulated sugar
Preheat oven to 350°F. Season and rub cleaned pork tenderloins with bottled chipotle pepper sauce, ¼ cup oil, 2 tsp. kosher salt, 2 tsp. black pepper and garlic powder. Lay the seasoned pork tenderloins on baking tray and place in a 350°F oven for 12 to 15 minutes or until the internal temperature reaches 140°F. When ready, let the pork rest at least 5 to 7 minutes before slicing.
In a large saucepan, bring chicken stock to a boil. Add fresh-frozen vegetables. Return to a boil and add unsalted butter and curry-flavored couscous. Stir; cover. Remove from heat and let stand 5 minutes. Fluff with fork, then mix in garbanzo beans and diced red peppers. Season with salt and pepper, to taste.
In a medium-sized bowl, mix together bottled green jalapeno pepper sauce, white wine vinegar, water, ½ cup canola oil, onions, garlic, parsley, cilantro, sugar, salt and pepper to taste. Mix well and reserve for plating.
To plate: Spoon about 2 oz. of the seven-vegetable couscous in the middle of each plate, then slice 6 to 8 oz. pork tenderloin and shingle across the top of the couscous. Spoon 1½ oz. of green chimichurri across the middle. Garnish with some julienned red pepper strips and fresh cilantro leaves.
