Thai Curry Rubbed Pork Tenderloin with Lemon and Thyme CousCous

About 1 - 2 hours ahead of time rub the Cleaned (silver skin removed and other connective tissue removed) with the following Curry rub

Rub:
4 T. red curry paste
1. tablespoon lemon juice
1 tablespoon Chicken stock or water


Rub the marinade all over the pork tenderloin, then wrap in plastic wrap and refrigerate.

 Separately bring salted water to a boil, reduce the heat to a rolling boil.  Add your couscous, and stir.

Cook like pasta, for about 4-6 minutes, when it tastes done, drain and set aside or toss will oil and refrigerate.

Heat your grill on high, sear both sides of the pork, reduce the heat and close the cover. Continue cooking pork with indirect for 15 - 20 minutes or until done (internal temp should be 137 - 150 degrees)

Set aside to cool for 5 minutes before slicing.

To Finish the couscous, heat olive oil over medium high heat, when hot, add couscous, garlic and saute 2 minutes.  Add white wine ( a few tablespoons will do) and allow it to cook out.  Add fresh Thyme and a squeeze of lemon.  Season with Salt and Pepper to taste, and finish with a nice knob of butter.  Yummm, butter!