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 ...
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