Moroccan Spiced Pork Tenderloin, Mango Chutney, Cous Cous, Grilled Peppers
Pork Tenderloin, Mango, Onion, Garlic, Orange, Vinegar, Brown Sugar, Spices, Tomatoes, Golden Raisins, Cous Cous, Olive Oil, Sweet Mini Peppers
Bake pork and peppers at 400°F for 15 to 20 minutes, or until meat thermometer reads 145°F. Bring liquid to a boil, add cous cous, turn off heat, cover, let sit for 5 minutes, fluff with fork.
Eat within 4 days
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