Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 tablespoons Dijon mustard

　　1 tablespoon honey

　　1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1 tablespoon fresh lemon juice

　　1 fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)

　　1 pork tenderloin (about 3/4 pound), trimmed and cut crosswise into 1 1/2-inch pieces

　　Accompaniment if desired: lemon, rosemary, and toasted walnut couscous

　　

LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS

Can be prepared in 45 minutes or less.

　　1/3 cup finely chopped shallot or onion

　　1 tablespoon butter

　　1 cup water

　　2/3 cup couscous

　　1 teaspoon freshly grated lemon zest

　　1 1/2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon crumbled dried rosemary

　　1/4 cup walnuts, toasted lightly and chopped fine

　　2 teaspoons fresh lemon juice, or to taste

　　

Step 1

Prepare grill.

　　

Step 2

In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.

　　

Step 3

Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.

　　

Step 4

Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

　　

Step 5

Serve kebabs with couscous.

　　

Step 6

In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.

　　

Step 7

Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.