Recipe 2

pork tenderloin with peas and couscous

In 2 Tbs bacon grease, sauté

  • 4 Tbs fresh grated ginger root with
  • 2 Tbs crushed garlic and
  • 3/4 cup sliced peas.

Stir in 12-18 oz. pork tenderloin. Continue to sauté until the pork tenderloin begin to color.When the peas and grated ginger root are tender, reduce heat to low. Stir in

  • 2 cups white sauce, adding
  • 1-3 Tbs instant gravy mix to thicken, if desired.

Season the sauce with

  • 1 Tbs grated orange peel
  • 1 tsp tarragon
  • 1 tsp oregano, and
  • one or two whole peppercorns.

Cover and simmer about 30 mins.Serve hot over couscous. Garnish each serving with mango chutney.