Pork Tenderloin with Date-Couscous Stuffing

3 lb, 8 oz whole pork tenderloins, trimmed
12 oz date-couscous stuffing (recipe follows)
1 lb onions, coarsely chopped
salt, black pepper to taste
olive oil as needed
1 cup dry sherry
3 cups veal or chicken stock
3 oz California dates, chopped

Date-Couscous Stuffing:
3/4 cup water
2 tablespoon olive oil
1/2 teaspoon salt
3 oz precooked couscous grains
2 oz green onions, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
2 oz California dates, chopped
black pepper to taste

Pork Tenderloin Instructions:
Butterfly each tenderloin; flatten into 4 inch spread. Center 3 oz couscous stuffing onto length of each. Close meat around stuffing; secure with string to hold tenderloin shape. Arrange pork on onions in roasting pan. Season lightly with salt and pepper; drizzle with oil.

Roast at 425 degrees about 20 minutes until cooked through. Remove meat from pan.

Deglaze pan with sherry until nearly evaporated; add stock and reduce by half. Strain through fine mesh strainer.

Reheat sauce with dates. Cut tenderloins into slices. Portion 4 oz pork with 1 oz sauce for each serving.

Date-Couscous Stuffing Instructions:
Bring water, 1 tablespoon oil and salt to boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes
to absorb liquid. Heat 1 tablespoon oil in skillet; add onions and spices. Cook over low heat until onions are softened.
Stir in dates; remove from heat. Add onion-date mixture to couscous. Season to taste with pepper.

Makes 12 servings.
Source: California Date Commission