Rosemary Grilled Pork Tenderloin with Couscous

I couldn’t resist grilling last night. The weather is awesome.  I bet you people coming in from New York for SXSW think this is hot weather. We’ll send you a postcard in August.

The dish pictured above is Mustard and Herb Grilled Pork Tenderloin on Fruity Couscous. (Fruity? That’s not going to sell well.)

Marinate the pork in a mixture of olive oil, mustard, thyme, salt and pepper for a couple hours (Beer 1). Fire up your chimney starter with some high quality lump charcoal (Beer 2). Cut an apple into thick slices. When the coals are white hot, fill up your grill and clean the cooking surface. Put the apples and pork on the fire and feel manly standing by the fire holding… (Beer 3). Cook the apples till slightly soft and the pork until just a hint of pink is still showing (no comment). To get that campfire flavor, I feed a few Rosemary branches into the fire.

Couscous is pretty simple. Bring the instructed amount of water to a boil, add the couscous, dried golden raisins, dried tart cherries and the diced grilled apple. Throw a lid on it, turn the heat off and wonder aloud about where all your beer went. For sauce, I made a quick mustard, thyme vinaigrette.