Miss Sydney’s Chef A.J. Presents:Miss Sydney’s Soaked Pork tenderloin, Beet Juice & Red Wine Couscous and Apple Fennel Slaw 

Ingredients:

• 1 Pork Tenderloin, cut into 8 medallions & Marinated in Miss Sydney’s Original Marinade for at least 1 hour
  
• 1 Cup Beet Juice (Either 2 large red beets in a juicer or use juice from 2 cans of red beets)
  
• 2 Green Apples
  
• 2 Fennel Sliced Thin
  
• 1 ½ Cup Mayonnaise
  
• 2 Cup Uncooked Couscous
  
• 1 Cup Red Wine

Method:
Preheat oven at 350 degrees.

1. Sear the pork tenderloin in a hot pan on both sides and finish in the oven for about 10 minutes. (Of course you could also grill it!)
   
2. While pork is cooking, combine beet juice & red win in a pot & bring to a boil.
   
3. Pour beet juice & red wine over the uncooked couscous & steep (cover it) for 2-3 minutes. Set aside.
   
4. As couscous steeps, julienne (slice thinly) the apple & fennel combine with mayo to create coleslaw. Season with salt and pepper to taste. Set aside.
   
5. Fluff the couscous with a fork & season with salt and pepper to taste. Set aside.
   
6. To plate, scoop out couscous, followed by the apple fennel slaw. Then add the pork.