1/2 cup chicken stock

To garnish:

Orange slices

1. In a medium mixing bowl, combine all the marinade ingredients and whisk them until well blended. Taste for seasoning. Reserve 1/4 cup of marinade for the sauce. Place the tenderloins in a lock-top plastic bag. Pour the remaining marinade over the tenderloins. Close the bag and roll them around until they are well coated. Marinate, covered, in the refrigerator for 2 to 4 hours.

2. Preheat the oven to 400 F. Place the pork tenderloins in a roasting pan and roast for about 15 minutes or until an instant-read thermometer registers 145 F. Remove the pork from the oven and let it stand for 10 minutes. Alternatively, grill the pork on a medium-high-heat barbecue 3 inches from the heat for about 15 minutes, turning it as it browns.

3. While the pork is roasting, combine the reserved marinade with the stock and bring it to a boil.

4. To serve, cut the pork into 1/4-inch slices and arrange the slices overlapping on a platter. Garnish with orange slices, and spoon the sauce over the meat. Serve immediately.

Parslied Couscous with Zucchini and Carrots

Serves 4

Easy, attractive, delicious and healthy -- what more could you want? This dish is also perfect for last-minute entertaining because it takes just a short time to prepare and calls for ingredients that are usually kept on hand. Entrees with spicy sauces are complemented nicely by this simple side dish.

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