1 lb. pork tenderloins, (they come 2 to pkg.)
2 cloves garlic, slivered
1/4 cup olive oil
juice and zest of 2 limes
1 tsp. cumin
1 tsp. fennel seed
2 Tbl. mustard (Dijon style)
1 medium onion, sliced
pinch of red pepper flakes
2 cups water or broth
1/4 cup mixed dried fruits
1 tsp. curry powder
2 Tbl. butter
1 tsp. salt
2 cups couscous
For the pork
Remove pork from package. Drain off excess juices. In non-reactive bowl (glass, stainless or ceramic), mix the oil, juice and zest of the 2 limes, mustard, onion and red pepper flakes. Place pork in a glass baking dish and pour marinade over top, turning to coat well. Cover with plastic wrap and refrigerate overnight of for at least 4 hours. Remove pork from marinade, reserving the marinade. Heat 2 Tbl. olive oil in a large oven-proof skillet and add pork, browning on all sides for 2 min per side. Place pork in 350 degree oven topped with the reserved marinade for 20 min. Remove from oven; allow to rest for 5 min. Slice thinly on diagonal and serve over couscous.
For the couscous:
Place water or broth in 2 quart pot; add fruits, curry powder, butter and salt; bring to a boil; add couscous, cover and allow so sit 5 min off the heat. Fluff with a fork; serve.
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